Preparation

Traditional scallion pancakes involve rolling, folding, and precise lamination. This bread captures all those savory, oniony flavors in a rustic loaf that requires nothing more than stirring and patience.

Preparation

1. In a large bowl, whisk together flour, salt, and yeast.
2. Add the warm water and stir with a wooden spoon until a shaggy dough forms. The dough will be quite sticky.
3. Add the scallions, sesame oil, and black pepper, folding them into the dough until distributed (don't worry about perfection).
4. Cover the bowl with plastic wrap and let sit at room temperature for 12-18 hours. The dough will bubble and expand.
5. When ready to bake, preheat your oven to 450°F (230°C) and place a Dutch oven or heavy pot with lid inside to heat for 30 minutes.
6. Turn the dough out onto a well-floured surface and shape into a rough ball with floured hands (it will be sticky, so use plenty of flour).
7. Carefully remove the hot pot from the oven, add a drizzle of oil to the bottom, and place the dough inside.
8. Cover and bake for 30 minutes, then remove the lid and bake another 15 minutes until deep golden brown.
9. Remove and cool on a rack for at least 20 minutes before slicing.

Serve with soy sauce or chili oil for dipping, or simply enjoy the crispy crust and aromatic interior on its own.