Chinese scallion flatbreads, simply put, are thick green onion cakes with leavened dough. But this particular flatbread is more oily and chewy.

The steps for making this flatbread:

1: 200 grams of all-purpose flour, 2 grams of dry yeast, a little salt, add 150 grams of warm water and knead the flour. The reconciled dough is relatively soft and a bit sticky. After that, let the dough rise to about double in size.

2️: A handful of chives, chopped and set aside.

3️: Spread the fermented dough on the chopping board into a thin circle, sprinkle with an appropriate amount of salt, sprinkle with chopped chives, press it, and then brush with a layer of cooking oil.

4️: Cut at any radius on the cake and roll it into a roll along the cut. Pinch the opening tightly, form a ball into a circle, let it sit for a few minutes, and then roll it into a cake of about one centimeter (regardless of whether it is round or rectangular).

5️: Brush water on the surface of the cake, sprinkle with white sesame seeds, pat it with your hands to stick it firmly, and let it stand for about ten minutes.

6️: Add oil to the pan and heat it over medium heat. After the oil is hot, put in the flatbread, turn to low heat and bake for 3 or 4 minutes and turn over. Add a spoonful of oil to the pan, bake for 3 to 4 minutes and then turn over.

7️: Add an appropriate amount of water (1/3 of the thickness of the cake) into the pot, cover the pot and turn to medium heat to simmer.

8️: When you hear a creaking sound in the pot, the water has been boiled dry, and the cake is ready to be cooked. Let cool slightly, cut into pieces and serve.