🥢 Thousand-Layer Chinese Scallion Flatbread (Crispy & Flaky!)
This famous Chinese street-style flatbread is known for its ultra-flaky layers, crispy outside, and soft, aromatic inside packed with scallions. It’s similar to scallion pancakes but even more layered and indulgent.
📝 Ingredients
Dough:
- 2 cups all-purpose flour
- ¾ cup warm water
- ½ tsp salt
Filling:
- 4–5 green onions (finely chopped)
- 3 tbsp oil (vegetable or sesame oil)
- 1 tsp salt
- ½ tsp white pepper (optional)
👨🍳 Instructions
1. Make the Dough
- In a bowl, mix flour and salt.
- Gradually add warm water and knead into a soft dough.
- Cover and let it rest for 30 minutes.
2. Prepare Filling
- Mix chopped scallions with salt, pepper, and oil.
- Set aside.
3. Roll & Layer
- Divide dough into 2–3 portions.
- Roll one portion into a thin rectangle.
- Spread scallion mixture evenly.
- Roll tightly into a long log.
- Coil the log into a spiral (like a snail).
- Flatten gently and roll again into a flatbread.
4. Cook
- Heat a pan with a little oil.
- Cook flatbread on medium heat for 3–4 minutes per side until golden and crispy.
- Press lightly while cooking to enhance layers.
✨ Description
Thousand-Layer Chinese Scallion Flatbread is crispy on the outside and beautifully flaky inside, with delicate layers that pull apart effortlessly. Each bite is infused with the savory aroma of green onions and a hint of saltiness, making it an irresistible snack or side dish.
❓ Q&A
Q1: Why is it called “thousand-layer”?
👉 Because of the repeated rolling and folding, it creates many thin flaky layers (not literally 1000, but very close in texture!).
Q2: Can I make it ahead of time?
👉 Yes! You can prepare and refrigerate the rolled dough, then cook fresh when needed.
Q3: Can I freeze it?
👉 Absolutely. Freeze uncooked flatbreads with parchment paper between layers.
Q4: What can I serve it with?
👉 Serve with soy sauce, chili oil, yogurt dip, or alongside soups and stir-fries.
Q5: How do I make it extra crispy?
👉 Use enough oil while cooking and cook on medium heat to allow layers to crisp slowly.