Meet the queen of all spring-onion pancakes

Why spring-onion flatbread is best.

The queen of all spring onion pancakes. Source: Instagram/monkeyjenny

We are a dough family. We love our carbs. With my family roots stemming from northern China, we are unapologetic when it comes to eating noodles, dumplings and spring-onion pancakes.

If you love cooking, you will surely have tried making a spring-onion pancake – a crispy pancake with layers of spring onion in between. It's the ultimate accompaniment to another traditional Taiwanese dish: beef noodle soup.

But did you know, there is what can only be described as the 'queen' of all spring-onion pancakes? It's called cong you fa mian bing (蔥油發麵餅). Loosely translated, it means 'spring-onion flatbread'.

Enjoy Lunar New Year with a spring onion flatbread. Source: Jenny

This heftier, fluffier and much more substantial version of spring-onion pancake relies on yeast to give it a towering rise, although I have seen some versions involving baking powder, but they're cheat versions and produce a more scone-like texture, which is not authentic.  

On the streets of Taiwan, where my parents grew up, you can still see street-food vendors selling spring-onion flatbread in the morning, which is best enjoyed with a steaming hot cup of soy milk – sweet or savoury, your choice.

Some market vendors step up their game and fill the flatbread with thinly sliced soy-marinated beef before garnishing it with more fresh spring onions. They also spread a generous layer of sticky sweet-and-sour plum sauce to finish this portable breakfast sandwich.

Spring onion flatbread should be soft on the inside and crisp on the outer. Source: Instagram/IfeiChi

The recipe is simple. In fact, it can be made with a pizza- or bread-dough recipe. The key is to ensure that the layers are evenly dispersed. This can only be achieved with lots of the peppery spring-onion-oil mixture.

The pancake can be baked in the oven, but traditional recipes ask that it be cooked over a very low flame in a skillet for a crispier texture on the outside and a soft pillowy texture in the middle.

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Spring-onion flatbread

Serves 4-6 

Ingredients 

Dough  

• 4 cups (500 g) plain flour 
• 2 tsp sugar 
• 2 tsp dried yeast 
• 1 cup (260 mL) tepid water 

Spring onion oil  

• 3 spring onions, finely chopped 
• 1 tsp salt 
• 4 tbsp oil 
• ½ tsp white pepper 
• 1 tsp Sichuan pepper, optional
• Sesame seeds to garnish the flatbread

Frying 

• 1 tbsp oil  

Method

1. Mix the dry ingredients in a bowl and slowly add the water until you make a uniform dough. If your dough is too dry, add a splash of water. Continue to knead for at least 8 minutes to develop the gluten (you can use a mixer). Cover with a tea towel and let the dough rest for 45 minutes or until doubled in size. 
2. In a small bowl, mix the spring onions and spices together. Stir in the oil and set aside.  
3. When the dough has risen, lightly punch it down with your fist.   
4. Roll the dough out on a clean and floured work bench. Make sure to push the dough out, even though the gluten will resist this. Roll into a long log shape with approximately ½ cm in thickness or less – remember the dough will rise. 
5. Using a spoon, spread the spring-onion-oil mix onto the rolled-out dough – like you are making a cinnamon roll. Roll the dough into a snail-shaped coil (like a spiral).  
6. Lightly roll again with your rolling pin to flatten to about 2cm in thickness, cover and let rise for another 30 minutes. 
7. When ready to pan fry, add a tablespoon of cooking oil to a pan over medium heat. 
8. Place the flatbread into the pan and sprinkle sesame seeds on top. Put the pan lid on and cook until golden brown. This will take approximately 12-15 minutes on each side. Be careful not to burn the seeds.
9. The flatbread is ready when it sounds hollow to tap.
10. When slightly cool, serve the flatbread in large slices.