This Scallion & Pepper Salt Flatbread is one of those recipes I come back to again and again when I want something comforting, savoury, and deeply satisfying — without waiting hours for dough to rise. It’s the kind of flatbread that fills the kitchen with the aroma of scallions and toasted sesame, with crisp, flaky layers on the outside and soft, tender layers inside. No long fermentation, no complicated techniques, just simple steps and incredibly rewarding results.
Whether you enjoy it straight from the pan, pair it with a bowl of congee, or use it as a wrap for savoury fillings, this flatbread always delivers big flavour with minimal effort.
Why You‘ll Love This Recipe
No long proofing required — no waiting for the dough to double in size, making it perfect for busy days.
Crispy outside, soft and layered inside, with visible flaky layers in every bite.
Simple, everyday ingredients you likely already have in your kitchen.
Pan-fried only — no oven needed, just a frying pan.
Versatile and family-friendly, perfect for breakfast, snacks, or alongside soups and porridge.
Ingredients and Substitutions
Ingredients and Substitutions
- All-purpose flour (medium-gluten flour) – This is the foundation of the flatbread. It creates a dough that’s soft yet strong enough to form distinct layers. I don’t recommend substituting with bread flour or cake flour, as it will affect both texture and layering.
- Instant dry yeast – Only a small amount is used here to gently improve texture and flavour. This recipe does not require the dough to rise to double its size, which keeps things simple and fast.
- Granulated sugar – Helps activate the yeast and balances the savoury flavours. It can be omitted if you prefer a more savoury profile.
- Warm water – Ideally lukewarm, just warm to the touch. It keeps the dough soft and easy to roll, which is essential for creating layers.
- Scallions (green onions) – I recommend using Chinese scallions if possible. Finely chopping them helps release more aroma and ensures even distribution throughout the dough.
- White sesame seeds – Add fragrance and a subtle nuttiness to the surface. They’re optional but highly recommended.
- Dry flour – Used only for dusting during shaping to prevent sticking.
- All-purpose flour (for oil paste) – Regular flour works perfectly to bind the oil paste and help create flaky layers.
- Pepper salt – This is the star seasoning. It adds savoury depth and aroma. If unavailable, it can be replaced with salt plus a small amount of five-spice powder.
- Hot oil – Hot oil activates the fragrance of the pepper salt and flour, creating a rich, aromatic oil paste that separates the layers beautifully.
How to Make Scallion & Pepper Salt Flatbread
Make the Dough & Rest
In a large bowl, combine the all-purpose flour, instant yeast, and sugar, and mix well. Gradually pour in the warm water while stirring until no dry flour remains and the mixture forms a shaggy dough.
Add the chopped scallions and knead the dough by hand until it comes together. Transfer to a work surface and knead until smooth. The dough should be soft — this softness is key to achieving flaky layers.
Return the dough to the bowl, cover, and let it rest for 10 minutes. This allows the gluten to relax, making the dough easier to roll without tearing.
Prepare the Oil Paste
In a small bowl, mix the flour and pepper salt until combined. Heat the oil until hot and lightly smoking, then immediately pour it over the flour mixture.
Stir quickly with chopsticks or a spoon until a thin, pourable oil paste forms. The paste should not be too thick, or it will be difficult to spread evenly.
Shape the Flatbreads
Lightly dust the work surface with dry flour. Roll the rested dough into a large, even sheet about 0.3 cm thick.
Pour the oil paste over the surface and spread it evenly with a brush or spoon. Starting from one end, roll the dough tightly into a long log, pinching the seam to seal so the oil paste doesn’t leak during cooking.
Gently roll the log to lengthen it slightly, then cut it evenly into 6 portions. Take one portion, tuck both ends inward to seal, and roll it into a round.
Lightly brush the surface with water, coat evenly with white sesame seeds, then press flat with your palm. Use a rolling pin to shape it into an oval. Flip and roll once more to ensure even thickness.
Repeat with the remaining dough portions, keeping them covered to prevent drying.
Pan-Fry Until Crispy
Heat a frying pan over medium-low heat and brush with a thin layer of oil. Place the flatbreads into the pan, brush the tops lightly with oil, and cover with a lid.
Cook for 3–4 minutes until the bottom is golden and set. Flip, cover again, and cook for another 3–4 minutes until both sides are golden and crisp.
Press gently on the flatbread — if it springs back quickly, it’s ready to serve.
Tips & Tricks
Soft dough is essential for flaky layers. If the dough is too firm, it will be difficult to roll and won’t separate into layers properly.
Resting the dough for at least 10 minutes prevents tearing during rolling.
Roll tightly when forming the log — this is what creates visible layers.
Use medium-low heat throughout cooking to prevent burning while ensuring the inside cooks through.
Always cover the pan while cooking so steam can soften the interior layers, then uncover briefly at the end for extra crispness.
Frequently Asked Questions
Why doesn‘t this dough need proofing?
Only a small amount of yeast is used to enhance texture rather than create a full rise. The dough rests briefly but does not need to double in size.
Why isn‘t my flatbread flaky?
The dough may have been too firm, the oil paste spread unevenly, or the dough wasn’t rolled tightly enough before shaping.
Can I make these ahead of time?
They’re best enjoyed fresh, but leftovers can be stored at room temperature in an airtight container for 2–3 days.
Do I need an oven?
No. This recipe is designed specifically for pan-frying and works perfectly on the stovetop.
Flaky Chinese Flatbread with Scallions & Sesame (No Oven Needed)
Ingredients
Dough
- 300 g all-purpose flour
- 3 g instant dry yeast
- 5 g granulated sugar
- 170 ml warm water
- 30 g chopped scallions
- White sesame seeds as needed
- Dry flour for dusting
Oil Paste (Oil Roux)
- 15 g all-purpose flour
- 2 g pepper salt
- 30 ml hot oil
Instructions
Make the Dough & Rest
- In a large bowl, combine the all-purpose flour, instant yeast, and sugar, and mix well. Gradually pour in the warm water while stirring until no dry flour remains and the mixture forms a shaggy dough.
- Add the chopped scallions and knead the dough by hand until it comes together. Transfer to a work surface and knead until smooth. The dough should be soft — this softness is key to achieving flaky layers.
- Return the dough to the bowl, cover, and let it rest for 10 minutes. This allows the gluten to relax, making the dough easier to roll without tearing.
Prepare the Oil Paste
- In a small bowl, mix the flour and pepper salt until combined. Heat the oil until hot and lightly smoking, then immediately pour it over the flour mixture.
- Stir quickly with chopsticks or a spoon until a thin, pourable oil paste forms. The paste should not be too thick, or it will be difficult to spread evenly.
Shape the Flatbreads
- Lightly dust the work surface with dry flour. Roll the rested dough into a large, even sheet about 0.3 cm thick.
- Pour the oil paste over the surface and spread it evenly with a brush or spoon. Starting from one end, roll the dough tightly into a long log, pinching the seam to seal so the oil paste doesn't leak during cooking.
- Gently roll the log to lengthen it slightly, then cut it evenly into 6 portions. Take one portion, tuck both ends inward to seal, and roll it into a round.
- Lightly brush the surface with water, coat evenly with white sesame seeds, then press flat with your palm. Use a rolling pin to shape it into an oval. Flip and roll once more to ensure even thickness.
- Repeat with the remaining dough portions, keeping them covered to prevent drying.
Pan-Fry Until Crispy
- Heat a frying pan over medium-low heat and brush with a thin layer of oil. Place the flatbreads into the pan, brush the tops lightly with oil, and cover with a lid.
- Cook for 3–4 minutes until the bottom is golden and set. Flip, cover again, and cook for another 3–4 minutes until both sides are golden and crisp.
- Press gently on the flatbread — if it springs back quickly, it's ready to serve.