Scallion Bread Recipe

I love this recipe because it’s a simple yet magical journey from basic pantry staples to delicious, golden-crispy scallion pancakes that make my taste buds dance. Plus, the whole kneading and rolling process feels like a therapeutic escape from the digital world, allowing me to create something deliciously artisanal with my own hands.

I adore making Scallion Bread because it’s so uncomplicated and so rich in flavor. With 2 cups of all-purpose flour and 3/4 cup warm water, this recipe is direct and somewhat unremarkable on paper but incredibly satisfying in practice.

The combination of finely chopped scallions, a touch of sesame oil, and a hint of salt makes it an extraordinarily delectable bite, whether served as a snack or a side.

Ingredients

Everyday flour: A carbohydrate powerhouse that builds structure.

Warmed water: Activates gluten, assists in dough formation.

Oil derived from vegetables: Provides moisture; enhances texture.

Salt: Boosts taste, counteracts sweetness.

Syrup: Provides mild sweetness; promotes browning.

Green onions: Imparts a robust, mouthwatering taste.

Nutty sesame oil: Gives an aromatic note and a richness that enhances the depth of flavor.

Ingredient Quantities

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 bunch scallions, finely chopped
• 1/4 cup sesame oil
• Salt to taste (for sprinkling)
• 1 tablespoon vegetable oil (for frying)

Instructions

1. In a big mixing bowl, combine the all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of sugar. Add the warm water, in a slow stream, while mixing until a rough dough forms.

2. On a floured surface, knead the dough for approximately 5-7 minutes until it becomes smooth and elastic. During the next steps, you will need a damp cloth and a workspace conducive to allowing the dough to rest for 30 minutes. Cover the dough with the damp cloth and let it relax for a half-hour.

3. Split the dough into 4 equal portions. Roll out each portion into a thin rectangle, roughly 8×10 inches.

4. The rolled-out dough should be brushed with a thin layer of sesame oil. The chopped scallions should be evenly and generously spread over it.

5. Make a log-shaped form by rolling the dough tightly from one end to the other. Next, take the log and coil it into a spiral shape, tucking the end underneath.

6. Delicately roll the spiral-shaped dough into a flat round approximately ¼ inch thick.

7. In a non-stick pan, medium heat, 1 tablespoon of vegetable oil.

8. Each flat round of dough should be fried for approximately 2-3 minutes on each side until it reaches a golden-brown color and a crispy texture. If necessary, adjust the heat for optimal results.

9. If desired, while still hot, sprinkle with salt to taste.

10. Cut into wedges and serve warm.

Equipment Needed

1. Mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula
4. Work surface (for kneading)
5. Clean cloth (damp)
6. Rolling pin
7. Pastry brush
8. Knife or dough cutter
9. Non-stick pan
10. Stove or heat source
11. Tongs or spatula (for flipping)
12. Cutting board (for slicing)

FAQ

• What type of flour should I use for this recipe?For balance of texture and structure in the scallion bread, use all-purpose flour.
• Can I use a different oil other than vegetable oil?Certainly! While you can use canola oil or any neutral oil, the flavor might change a little.
• Can I prepare the dough in advance?The dough can be made ahead of time and kept in the refrigerator for up to 24 hours before being rolled out.
• How can I make the scallion flavor more intense?For more flavor, increase the amount of chopped scallions or add a pinch of garlic powder.
• Is it necessary to use sesame oil?Sesame oil adds a unique, nutty flavor. If you prefer, you can substitute it with regular vegetable oil.
• Can I bake the bread instead of frying it?You can achieve a different texture by baking the breads in a preheated oven at 400°F (200°C) for about 10-15 minutes, until they are golden brown.
• Do I need to let the dough rise like traditional bread?This is a recipe for quick bread, so no rising time is required.

Substitutions and Variations

All-purpose flour: You can use whole wheat flour or a blend of gluten-free flours as a substitute.
Canola oil or olive oil can be used in place of vegetable oil.
Sugar: You can use honey or maple syrup instead of sugar.
Chives can replace scallions. Leeks can replace scallions. Scallions can be replaced by chives or leeks.
Sesame oil: You can use peanut oil or a small amount of toasted sesame seeds mixed with a neutral oil as a replacement.

Pro Tips

1. For a more flavorful dough, consider adding a teaspoon of toasted sesame seeds along with the scallions before rolling the dough into a log. This can enhance the aroma and texture of the pancakes.

2. When rolling out the dough initially and after coiling, ensure it’s as thin as possible without tearing. Thin layers result in more flakiness and a better balance of dough to scallion fill.

3. Letting the dough rest for a little longer, up to 1 hour, can make it easier to work with and improve elasticity, leading to a better final texture.

4. Make sure to press gently but firmly when coiling the roll, as this will help maintain a good shape and prevent the pancakes from becoming too puffy when frying.

5. For added crispiness, try flipping the pancakes occasionally in the last minute of frying, and pressing them lightly with a spatula to ensure even browning and perfect texture.