Chinese Sesame Scallion Flatbread (葱大饼 / Zhi Ma Da Bing)

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Ingredients

A. Dough

  • 390 g bread flour
  • 4 g instant yeast
  • 250 g warm water
  • 2 g salt (¼ tsp)
  • 20 g neutral oil

B. Scallion Paste (葱油酥)

  • 70 g oil (neutral; optional: add ½ tsp sesame oil at the end)
  • 60 g flour
  • 60 g finely chopped green onions
  • 4 g salt (or slightly more to taste)

C. Topping

  • Water (for brushing)
  • White sesame seeds

Instructions

1. Make the Dough

  1. Combine flour, yeast, warm water, salt, and oil in a mixer bowl.
  2. Knead with a KitchenAid dough hook for 8–12 minutes, until smooth, elastic, and forming a ball around the hook.
  3. Shape into a ball and return to the bowl.
  4. Cover with plastic wrap or a damp towel and rest 30 minutes.

2. Make the Scallion Paste

While the dough rests:

  1. Warm the oil slightly — just warm, not hot.

  2. Stir in the flour until a thick paste forms.

  3. Add chopped scallions and salt; mix well.

  4. Transfer to a bowl to cool.

    • Paste should be thick and spreadable, not runny.

3. Roll the Dough (First Time)

  1. Move dough to a lightly floured surface.
  2. Roll (or press) into a large rectangle, about ¼ inch (6–7 mm) thick.
  3. Cover and rest another 30 minutes.

4. Final Roll + Filling

After the second 30-minute rest:

  1. Roll the dough into a large, long, thin rectangle (⅛ inch / 3–4 mm).
  2. Spread the scallion paste evenly over the surface.
  3. Roll tightly from the long edge into a log.
  4. Coil the log into a spiral (snail shape).
  5. Flatten gently into a round pancake, about ½–¾ inch (1.5–2 cm) thick.
  6. Cover and let rest 1 hour.

5. Add Sesame Seeds

  1. Brush the top with a little water.
  2. Sprinkle with sesame seeds and press lightly so they stick.

6. Cook the Da Bing

  1. Heat a large pan over medium and add 1–2 tbsp oil.
  2. Place dough sesame-side up.
  3. Cook until the bottom is golden brown (3–5 min).
  4. Flip and brown the other side (3–5 min).
  5. Reduce heat to low, cover, and steam-cook for 10 minutes.
  6. Remove the lid, increase heat to medium, and crisp each side 2–3 minutes.
  7. Transfer to a cooling rack and rest 3–5 minutes before slicing.

Reheating

Best method:

  • Pan on medium-low, covered for 2–3 minutes
  • Uncover and crisp 1–2 minutes per side

Tastes almost freshly made.

Notes for Future Iteration

  • Roll thinner before adding paste → flakier layers
  • Increase scallion paste slightly for stronger swirl
  • Add more sesame seeds for bakery-style top
  • Use a slightly lower heat for the first browning if the dough is thicker
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