Sesame Scallion Bread 大餅

Preparation

Prep dough, do first proof

Activate yeast in 1 cup of warm water (around 95°F to 110°F) and let it sit for 5 minutes. Then in a large mixing bowl, combine flour, 1/2 a teaspoon of salt, and water/yeast mixture and knead until smooth. Cover and proof for 30 minutes.

Form bread, do second proof

Uncover your dough and add 1 tablespoon of olive oil. Knead dough until oil is incorporated. Take dough out of your bowl and placed onto a flat, oiled surface. Roll out dough into a large oval, doesn't have to be crazy thin. Add another tablespoon of oil and spread across the entire oval's surface (you can be liberal with the oil here if you want). Sprinkle some extra salt along with all your chopped scallions evenly across the oval. Next, roll dough from one end to the other tightly width wise so it becomes like a long snake. Then, coil your dough like a cinnamon roll. When you reach the end of the roll, press the end of the snake into the bottom of your rolled dough to attach. Cover with a large bowl upside down and let proof for 1 hour.

Cook scallion bread, serve

After proofing, uncover your dough and add sesame seeds and more green onions on top if you have extra. Lightly press down to let them stick to the surface.

Heat an oiled large, nonstick frying pan or cast iron on medium heat and place dough onto the pan. Cook for five minutes until the bottom has browned. Flip the dough over and add 1/2 a cup of water around the sides of the pan. Cover pan and turn the heat on low-medium and cook for another 10 minutes. If the water evaporates too fast before the 10 minutes is up, feel free to add water by the tablespoon. After 10 minutes, the water should be evaporated and the bread should be evenly cooked and ready to eat. Take out, cut into pieces and serve warm :)