So, full disclosure, I kind of messed this one up. I proofed it a bit too warm and then baked it much too hot, so it ended up a bit burnt on the outside. Still tasty, but not as good as it could've been. I'm definitely going to want to try this one again in the future.

Shanghai Scallion Flatbread

From Woks of Life

Ingredients

• 2 c. all-purpose flour
• 1 tsp. instant yeast
• 2 tsp. sugar
• 3/4 c. + 1-2 Tbsp. warm water
• 1/2 tsp. coarse sea salt
• 1/2 tsp. white peppercorns, ground
• 1/2 tsp. ground szechuan peppercorns
• 3-5 scallions, chopped
• 3 Tbsp. sesame seeds
• 3 Tbsp. oil

Directions

1. Combine flour, yeast, and sugar.
2. Pour in 3/4 c. of water and mix to form a soft dough. The recipe warns that it will be very soft and sticky but that you should try to avoid adding any extra flour. I actually found that I needed to add a bit more water to get it to come together properly. Probably not more than 1 Tbsp.
3. Cover and set aside to rise for an hour or two. Probably closer to 1 hour for a warm rise (28-32°C), 2 hours for room temperature (18-22°C).
4. Once dough is well-risen, add salt, white pepper, and szechuan peppercorns and knead for ~5 minutes. Dough should be very smooth and supple at this point.
5. Cover and set aside for another 15-30 minutes.
6. Knead the dough for another 1-2 minutes.
7. Brush your work surface lightly with oil and oil a rolling pin.
8. Roll out the dough into a large rectangle ~5mm (1/4") thick.
9. Sprinkle with scallions and then roll up lengthwise to form a long, skinny log. Try to roll it up tightly with as few air pockets as possible.
10. Roll the scallion-filled dough log back and forth a few times to work out any remaining air bubbles and make it a bit thinner and longer.
11. Coil the log into a spiral, tucking the end underneath.
12. Press and/or roll the dough into a flat disc ~25cm (10") in diameter.
13. Sprinkle half the sesame seeds over the top surface of the disc and press them in.
14. Flip the disc over and spread the remaining sesame seeds on the other side. Press them into the surface as well.
15. Add the oil to a large cast iron skillet and spread to evenly coat the pan.
16. Place the dough disc in the pan and cover.
17. Allow to sit in the covered pan WITH THE HEAT OFF for 20-25 minutes.
18. With the cover still in place, set the heat to medium or medium-low depending on your range. (Four on my stove.)
19. Cook, covered, for 12 minutes.
20. Check to see if the underside of the bread has begun to brown. If so, reduce heat to medium-low or low and flip it over. (Probably two or three on my stove, but I'll need to make it again to be sure.)
21. Cook, covered, for another 6 minutes.
22. Check to see if the underside is adequately browned.
23. Remove lid and cook for another few minutes to let the crust crisp up.
24. Bread is done when sides look dry and (ideally) slightly golden and it sounds hollow when tapped.
25. Cut into wedges and serve.