Scallion pancakes are a savory Chinese stovetop bread that can be a fun cooking project. They use a dough that doesn’t require yeast.
This simple bread recipe for mantou, Chinese buns, steams the dough on the stovetop to make it extra tender and moist. The dough can be baked as well.
I tested both versions and found cold water pancakes too chewy and hot water ones too soft. To achieve the just-right in-between, I start by stirring in hot water, then adding half the amount of cold water. After kneading the sticky mass into a soft, tacky ball, the dough rests so that it can more fully absorb all the water. The gluten that has been developed relaxes, which makes rolling easier.by lightly flouring the dough, I found the trick is to oil it instead.
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