XO Sauce / Scallion flatbread
Flaky, crispy and aromatic are some of the many ways to describe a very much well-known Chinese dish loved by everyone. Scallion flatbreads are a staple in China and commonly sold as a street food that could be eaten as a snack of with eggs for breakfast. This recipe is going to take a popular street food to a more luxurious direction, incorporating XO sauce into the oil for layering.
The reason XO sauce is luxurious is because it’s made from pricy high quality dried seafoods. XO sauce is widely used in South China and Cantonese cuisine and can be used while cooking or as a table condiment to sprinkle over rice and noodles.
In a bowl add the flour, a pinch of salt and the water. Mix and shape a ball of dough. You can slightly add a bit more flour if the dough is very sticky. Knead for about 2-3 minutes and set aside with a cover for about 30 minutes.
In a small bowl combine the XO sauce and neutral cooking oil with a pinch of salt and stir to mix. Wash and chop the scallions finely, only use the green parts.
After resting, divide the dough into 2 equal pieces and roll them out thinly. Brush haft of the XO sauce oil mix on one flat dough and the rest on the other piece of flat dough.
Sprinkle both flat doughs with some chopped scallions and roll them up individually into a long tube each. Take each tube and roll one end to the other into a circle and tuck the end underneath to seal.
Flatten both dough circles with your hands and roll them out again individually into a flat piece of flatbread. The XO sauce oil mix and the scallions will ooze from the flatbread, but no worries, that is totally fine.
In a frying pan, heat up 1 tsp of butter and fry up one pancake from both sides until golden brown. Do the same with the second flatbread.
You can either rip the flatbread apart to eat or cut them up into pieces to enjoy. I recommend the ripping method!