Sourdough Discard Scallion Flatbread (Zhi Ma Da Bing)
Big a$$ sesame scallion pancakes! A bold flatbread with lots of height, layers, scallions & sesame.
Equipment
- Skillet preferably cast iron with lid
Ingredients
Sourdough Version
- 125 g all purpose flour
- 25 g glutinous rice flour
- 100 g active sourdough discard or starter
- 60 g water
- 3/4 tsp sugar
- 3/4 tsp salt
Yeasted Version
- 175 g all purpose flour
- 25 g glutinous rice flour
- 110 g water
- 1 tsp yeast
- 3/4 tsp sugar
- 3/4 tsp salt
Filling & Coating
- 2 scallions finely chopped
- 2 tbsp sesame oil
- 2 tbsp all purpose flour
- 1/4 cup sesame seeds
- 1/2 tsp pepper optional; white or black
Instructions
Sourdough version
- Heat up water till it is warm but not too hot to the touch. Mix in sourdough discard until it is well incorporated and then add in the rest of the ingredients. Knead until a smooth and elastic dough forms. Cover and let rise until puffy ~2 hours.
- Flatten the dough into a thin long rectangle. Combine sesame oil and flour together. Brush with oil mixture and layer on chopped scallions. Sprinkle with some white or cracked black pepper (optional). Tightly roll up the dough from the long side and pinch the ends close. Gently roll the dough to seal the seem and to elongate the rope. Coil up the dough with the seam side facing in and tuck the ends under. Flatten the dough and lightly roll into a disk about 1/2-1 inch thick, depending on how tall you want it to be. Thiner = flat flakey layers, thicker = lofty and spiraly. *
- Wet top and sides of the dough with water and generously sprinkle on sesame seeds. Turn the dough over and repeat. Cover and let rise until puffy ~2 hours.
Yeasted version
- Heat up water and dissolve sugar-- it should be warm but not too hot to the touch. Add active dry yeast and let it bloom ~5 minutes. Mix in the rest of the ingredients and knead until a smooth and elastic dough forms. Cover and let rise until puffy ~1 hour.
- Flatten the dough into a thin long rectangle. Combine sesame oil and flour together. Brush with oil mixture and layer on chopped scallions. Sprinkle with some white or cracked black pepper (optional). Tightly roll up the dough from the long side and pinch the ends close. Gently roll the dough to seal the seem and to elongate the rope. Coil up the dough with the seam side facing in and tuck the ends under. Flatten the dough and lightly roll into a disk about 1/2-1 inch thick depending on how tall you want it to be. Thiner = flat flakey layers, thicker = lofty and spiraly. *
- Wet top and sides of the dough with water and generously sprinkle on sesame seeds. Turn the dough over and repeat. Cover and let rise until puffy ~2 hours.
Cook
- Heat up a cast iron pan on medium heat. Place the dough in the pan while it is heating, cover and let cook for about 8 minutes or until the bottom is toasted and light brown. Flip and cook the other side ~5-8 minutes. Check the bottom every once in a while to make sure the sesame seeds do not burn. Transfer to a cutting board and let cool for about 1 minute before slicing and serving.
Notes
The taller you make your flatbread, the longer it needs to cook. This may result in the scallion to overcook and turn an undesirable color. The sweet spot for me is about 3/4" thick.