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If you have read my write-up on Shanghainese-style breakfasts, you know the breakfast choices in Shanghai range far and wide. This Shanghai Scallion Flatbread (Shànghǎi qiāng bǐng, 上海羌饼) is one of my favorites.
What Is Shanghai Scallion Flatbread?
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Added_to_Pocket_on_2022-01-30
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"2 cups all purpose flour",
"1 teaspoon active dry yeast ((can substitute same amount of instant yeast))",
"2 teaspoons sugar",
"3/4 cup tepid water",
"1 teaspoon sea salt",
"1/2 teaspoon ground white pepper",
"1/4 teaspoon ground Sichuan peppercorns ((optional; can substitute five spice powder))",
"3 scallions ((finely chopped, about 1/2 cup))",
"2-3 tablespoons raw sesame seeds",
"3 tablespoons oil ((plus more for brushing; any neutral oil works)"
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"text": "In a large mixing bowl, combine the flour, yeast, sugar, and tepid water with a rubber spatula. The dough will be sticky and slightly wet, but still workable. Do your best not to add more flour to the dough from this point on!",
"name": "In a large mixing bowl, combine the flour, yeast, sugar, and tepid water with a rubber spatula. The dough will be sticky and slightly wet, but still workable. Do your best not to add more flour to the dough from this point on!",
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"text": "Knead the dough until it forms a soft, smooth ball. Cover the mixing bowl with a damp kitchen towel and proof in a warm spot until the dough triples in size, 60-90 minutes. I proof my dough inside my microwave, with a large mug of just-boiled water next to it and the microwave door closed.",
"name": "Knead the dough until it forms a soft, smooth ball. Cover the mixing bowl with a damp kitchen towel and proof in a warm spot until the dough triples in size, 60-90 minutes. I proof my dough inside my microwave, with a large mug of just-boiled water next to it and the microwave door closed.",
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"text": "Once the dough is done proofing, add the sea salt, white pepper, and Sichuan peppercorns (or five spice powder). Knead for another 5 minutes, until everything is well-combined. If the stickiness of the dough makes it difficult to work with, oil your hands rather than using additional flour.",
"name": "Once the dough is done proofing, add the sea salt, white pepper, and Sichuan peppercorns (or five spice powder). Knead for another 5 minutes, until everything is well-combined. If the stickiness of the dough makes it difficult to work with, oil your hands rather than using additional flour.",
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"text": "Cover the dough with the towel again, and let it rest on the counter for another 15 minutes. At this point, you can very finely chop the scallions (they must be small to distribute evenly throughout the pancake and release more flavor).",
"name": "Cover the dough with the towel again, and let it rest on the counter for another 15 minutes. At this point, you can very finely chop the scallions (they must be small to distribute evenly throughout the pancake and release more flavor).",
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"@type": "HowToStep",
"text": "Knead the dough one more time for 2 minutes to get rid of any air bubbles. Brush a clean, flat work surface (such as a clean counter or cutting board) lightly with oil. Using an oiled rolling pin, roll the dough into a thin rectangle a little less than ¼-inch (0.6 cm) thick.",
"name": "Knead the dough one more time for 2 minutes to get rid of any air bubbles. Brush a clean, flat work surface (such as a clean counter or cutting board) lightly with oil. Using an oiled rolling pin, roll the dough into a thin rectangle a little less than ¼-inch (0.6 cm) thick.",
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"text": "Brush the rolled dough with a thin layer of oil, and evenly cover it with the scallions. Roll it up lengthwise into a tight log.",
"name": "Brush the rolled dough with a thin layer of oil, and evenly cover it with the scallions. Roll it up lengthwise into a tight log.",
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"text": "Roll the log into a thinner tube (this also helps reduce air pockets), and roll the tube into a spiral to form a thick disc. Tuck the end underneath.",
"name": "Roll the log into a thinner tube (this also helps reduce air pockets), and roll the tube into a spiral to form a thick disc. Tuck the end underneath.",
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"text": "Use your hands and a rolling pin to press the disc down into a 10” circle. Sprinkle both sides liberally with sesame seeds, making sure the entire surface is covered. Press the sesame seeds into the dough with the palm of your hand. (The dough circle will be very soft, so use a bench scraper or large spatula to help you flip it over before sprinkling the other side with sesame seeds too).",
"name": "Use your hands and a rolling pin to press the disc down into a 10” circle. Sprinkle both sides liberally with sesame seeds, making sure the entire surface is covered. Press the sesame seeds into the dough with the palm of your hand. (The dough circle will be very soft, so use a bench scraper or large spatula to help you flip it over before sprinkling the other side with sesame seeds too).",
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"text": "In a large flat bottomed non-stick or cast iron pan with a lid (I used a 12” cast iron pan), add 3 tablespoons of oil and spread it evenly across the pan’s surface. Place the dough circle into the oiled pan. (Lay it over your rolling pin to transfer it to the pan.) Cover and allow it to rest for another 20 minutes, without turning on the heat!",
"name": "In a large flat bottomed non-stick or cast iron pan with a lid (I used a 12” cast iron pan), add 3 tablespoons of oil and spread it evenly across the pan’s surface. Place the dough circle into the oiled pan. (Lay it over your rolling pin to transfer it to the pan.) Cover and allow it to rest for another 20 minutes, without turning on the heat!",
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"text": "After the dough has rested, turn the heat on to medium, with the lid still on. Set a timer for 12 minutes. After 12 minutes, open the lid and check the bottom. When it’s evenly golden brown, flip the pancake, cover again, and cook for another 6 minutes.",
"name": "After the dough has rested, turn the heat on to medium, with the lid still on. Set a timer for 12 minutes. After 12 minutes, open the lid and check the bottom. When it’s evenly golden brown, flip the pancake, cover again, and cook for another 6 minutes.",
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"@type": "HowToStep",
"text": "Remove the lid, and cook for another few minutes to dry out the crust. The pancake is done when both sides are a deep golden brown, and the outer crust is crisp (it should sound hollow when you tap on it). Slice and enjoy!",
"name": "Remove the lid, and cook for another few minutes to dry out the crust. The pancake is done when both sides are a deep golden brown, and the outer crust is crisp (it should sound hollow when you tap on it). Slice and enjoy!",
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"reviewBody": "Thanks for the Great Recipe, Judy! \r\nI do recommend changing the instructions for step 10 and say \"medium-low\" instead of medium. Luckily I read over all of the comments before cooking and saw that most people burnt theirs. I started cooking at a 4 on an electric flat top stove in a cast iron. I still had a few burnt spots, but I can look past them. Thanks again!",
"author": {
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"name": "Brit"
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"datePublished": "2025-01-29"
},
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"@type": "Review",
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"@type": "Rating",
"ratingValue": "5"
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"reviewBody": "I’ve made this bread a few times in recent weeks. We love it! It’s easy to make. We enjoy it with a variety of different meals, not just with Chinese soups and stir fries. Wonderful bread.",
"author": {
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"name": "Debra"
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"datePublished": "2024-03-29"
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"reviewBody": "Hi, Judy. Love your recipes and website. I made the scallion flatbread today and cooked it in a cast iron pan. I actually started out a little below medium on the burner and at 12 minutes the bottom was largely burned. I turned the heat lower when I flipped the bread and yet the second side was burned at 9 minutes and the bread internal temp was 207F. Can this bread be done or finished in the oven? The flavor of the bread was great and it was soft but chewy - just terrific. I will make it again and be a little more attentive while it cooks. I think it is a 5 star recipe that I just need to tweak a little\r\nBest,\r\nKen",
"author": {
"@type": "Person",
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"datePublished": "2023-12-31"
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"reviewBody": "Hello! I'm a big fan of all of the recipes on your site. I made this today, and I am wondering if you have any suggestions as to how to prevent burning when flipping over to the second side in the areas that puffed up during the cook on the initial side? Should I try to flatten it so the entire surface is in contact with the hot pan? Thanks for all of your great recipes!",
"author": {
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"datePublished": "2023-12-03"
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"reviewBody": "Y'all just do not miss! Made this tonight and I'm already daydreaming about the next time! Thanks for another keeper! That was way too many exclamation points, but that's how good (and easy) this recipe is!",
"author": {
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"datePublished": "2023-08-19"
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"reviewBody": "You guys!!!! Your website is my go-to, and you have taught me so much about new types of cuisines. This recipe looks soooooooooo good. I need to make it. Now I am excited for tonight :)",
"author": {
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"name": "Jana"
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"datePublished": "2023-05-25"
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"nutrition": {
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"calories": "257 kcal",
"carbohydrateContent": "35 g",
"proteinContent": "6 g",
"fatContent": "10 g",
"saturatedFatContent": "1 g",
"sodiumContent": "392 mg",
"fiberContent": "2 g",
"sugarContent": "2 g",
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