This Chinese flatbread, known as cong you bing, is made by rolling dough thin, layering it with scallions, and pan-frying it until crisp. It is a great way to use leftover dough or scallions.
Put the flour in a bowl and gradually add the hot water, kneading until you have a smooth dough. Cover and let it rest for 15 minutes.
Roll the dough into a thin rectangle 3 mm thick. Brush it with sesame oil, then sprinkle with salt and scallions. Roll the dough up like a log, coil it into a spiral, and roll it out again.
Heat the cooking oil in a pan. Cook the rolled-out dough over medium heat, flipping every 4–5 minutes, until both sides are golden brown and crisp.
While the cooked dough is still hot, gently tap it to loosen the layers. Slice and serve warm.
If you roll the dough too thin, the layers may tear while cooking; do not roll it thinner than 3 mm. Allergen: contains wheat (gluten).
Hamuru rulo yapıp salyangoz gibi sardıktan sonra 10 dakika daha dinlendirdim, açması çok daha kolay oldu ve katmerler pişince güzelce ayrıştı. Yeşil soğanı biraz fazla koydum, o yüzden 4 yıldız.
Hamuru sıcak suyla mı yoksa soğuk suyla mı yoğurmak lazım, tarifte sıcak su yazıyor ama ben soğuk suyla denedim ve hamur çok sert oldu, katmanları hiç ayrılmadı.
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