Gk Pan - Housemade Flaky Bread With Scallions. Recipe

Mix dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar until evenly combined.

Cut in butter

Add 12 tbs cold unsalted butter cubes to the flour. Using a bench scraper, two forks, or a pastry cutter, cut the butter into the flour until the mixture forms coarse, pea-sized crumbs with some larger butter pieces remaining. The visible butter pieces help create flakiness.

Add liquid

Drizzle 1 tbs neutral oil over the mixture. Gradually add about 3.5 tbs ice water, 1 tablespoon at a time, mixing gently with a fork or your hands until the dough just comes together and holds when pressed. Do not overwork. If it seems dry, add up to 1 tbs more ice water.

Form and rest

Turn the dough out onto a lightly floured surface and gently press into a rough rectangle. Flatten to about 1-inch thickness, wrap in plastic, and refrigerate for 30 minutes to rest and chill the butter.

Prepare scallion mixture

While the dough chills, thinly slice 6 scallions. Separate the white and green parts into two piles. In a small bowl, combine the white parts with 2 tsp sesame oil, 1 tbs soy sauce, and 1/2 tsp ground white pepper. Toss and set aside; reserve the green parts for garnish and layering.

Roll and layer for flakes

Remove chilled dough from fridge. On a lightly floured surface, roll the dough into a rectangle roughly 12 x 8 inches and about 1/8–1/4 inch thick. Brush the surface lightly with a thin film of neutral oil or melted butter (about 1 tbs). Sprinkle half of the prepared scallion whites evenly over the dough, pressing them gently into the dough so they adhere.

Fold and rest (lamination)

Fold the dough like a letter: fold the bottom third up, then fold the top third down over it (three-layer fold). Turn the dough 90 degrees, roll again gently to 12 x 8 inches, brush another thin layer of oil or butter, and sprinkle the remaining scallion whites. Repeat the three-fold. Wrap the dough and refrigerate for 15 minutes to firm up.

Cutting pieces

After chilling, roll the dough to about 10 x 8 inches and 1/8 inch thick. Using a sharp knife or bench scraper, cut the dough into four equal rectangles (about 5 x 4 inches each). If you prefer rounds, use a 4-inch cutter.

Pan preparation

Heat a heavy-bottomed skillet or cast-iron pan over medium-low heat. Add 2 tbs butter or oil and let it melt and coat the surface. The pan should be hot but not smoking; medium-low ensures the bread cooks through and gets flaky without burning.

Cook the breads

Working in batches, place 1–2 dough rectangles into the pan. Cook for 4–6 minutes on the first side, until golden brown and crisp. Press gently with a spatula to promote even contact. Flip and cook the second side 3–5 minutes until golden and cooked through. If layers are puffing, press gently to keep them bonded while still allowing flake separation.

Finish and garnish

As soon as the breads are cooked, transfer to a tray and brush lightly with 1 tsp sesame oil mixed with a pinch of flaky sea salt. Sprinkle reserved green scallion slices and 1 tsp toasted sesame seeds over the hot breads. Let rest 2 minutes before serving so layers settle.

Serve

Serve warm as a side. These are best the day of preparation; to reheat, warm gently in a skillet over low heat until crisped.