Fluffy spring-onion flatbread

Your ingredients

Get ready: Large bowl, rolling pin, brush and deep frying pan with a lid.

• 🍚Dough: 500 g plain flour
• 🍯Dough: 2 tsp sugar
• 🥣Dough: 2 tsp dried instant yeast
• 💧Dough: 260 ml lukewarm water
• 🥣Bread: 1 tbsp cooking oil
• 🌶️Bread: 1 tsp ground Sichuan pepper
• 🥣Bread: 1/8 tsp salt
• 🥬Bread: 2 spring onions
• 🥜Bread: 1 tbsp sesame seeds
• 🥣Frying: 1 tbsp cooking oil

Let’s make it

1. Knead and rise

   Mix flour, yeast and sugar. Gradually add lukewarm water and knead until smooth and elastic. Cover and leave in a warm place until doubled, about 40–90 minutes.

2. Roll the filling

   Knead briefly to remove air. Roll into a thin rectangle on a lightly floured surface. Brush with the filling oil and sprinkle with pepper, salt and spring onion.

3. Coil the bread

   Roll into a long cylinder, then coil into a flat circle. Gently roll to about 26 cm across. Moisten the top lightly and press on sesame seeds.

4. Rise again

   Cover loosely and leave for about 20 minutes, until slightly puffy.

5. Cook slowly

   Warm the pan oil over medium-low heat. Add bread sesame-side down, cover and cook until golden. Turn and cook covered on the other side, about 10 minutes total or longer as needed. The centre should be cooked with no raw dough.

6. Rest and slice

   Briefly crisp the first side again, then transfer to a board. Rest a few minutes before cutting wedges. Lower heat is better than a scorched outside and doughy middle.