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Chinese Sesame-Scallion Bread
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This bread, known as zhima dabing—which translates as “large sesame pancake”—is similar to Chinese scallion pancakes, but is larger, thicker and has a lighter, fluffier crumb. The addition of sweet (also called glutinous) rice flour gives the crust a unique crispness and the interior a satisfying chew. If you can't find sweet rice flour with the baking ingredients, check the Asian aisle for a white box labeled “mochiko,” the Japanese term for the flour. Chop the scallions by thinly slicing them first, then running the knife over them a few times to further break them down. To keep the scallions fresh, prep them toward the end of the dough's one-hour rising time.
4
Servings
Tip
Don't use regular rice flour in place of the sweet rice flour, as it won't produce the same texture. Don't use pretoasted sesame seeds, as the seeds brown deeply as the bread cooks; already toasted seeds may end up scorched and bitter. Don't worry if some scallions are exposed on the surface of the dough as you flatten it into a round; this is normal.
2 hours
30 minutes active
217 grams (1⅔ cups) all-purpose flour, plus more if needed
40 grams (¼ cup) sweet (glutinous) rice flour
1 teaspoon instant yeast
1 1/2 teaspoons kosher salt, divided
3/4 cup warm (100°F) water
1 tablespoon honey
4 teaspoons toasted sesame oil, divided
1 bunch scallions, finely chopped (about 1 cup)
4 tablespoons sesame seeds, divided
2 tablespoons grapeseed or other neutral oil
Ingredients
-
217
grams (1⅔ cups) all-purpose flour, plus more if needed
-
40
grams (¼ cup) sweet (glutinous) rice flour
-
1
teaspoon instant yeast
-
1½
teaspoons kosher salt, divided
-
¾
cup warm (100°F) water
-
1
tablespoon honey
-
4
teaspoons toasted sesame oil, divided
-
1
bunch scallions, finely chopped (about 1 cup)
-
4
tablespoons sesame seeds, divided
-
2
tablespoons grapeseed or other neutral oil
Directions
-
01In a stand mixer fitted with the dough hook, mix both flours, the yeast and 1 teaspoon of salt on low until combined, about 30 seconds. In a liquid measuring cup or small bowl, whisk the water and honey until dissolved. With the mixer on low, slowly pour the honey water into the flour mixture. Continue mixing on low until an evenly moistened dough forms, about 1 minute. Stop the mixer and check the dough; if it feels wet or very sticky, add an additional 1 to 3 tablespoons all-purpose flour. Continue mixing on low until smooth, about 4 minutes. The dough should feel tacky but not stick to your fingers.
-
02Coat a medium bowl with 1 teaspoon of sesame oil. Place the dough in the bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft-free spot until the dough has doubled in size, about 1 hour.
-
03Coat a rimmed baking sheet with 1 teaspoon of the remaining sesame oil. Turn the dough out onto the baking sheet and use your hands to press into a 12-by-9-inch rectangle. In a small bowl, toss the scallions with the remaining 2 teaspoons sesame oil, then distribute evenly over the dough. Sprinkle with the remaining ½ teaspoon salt. Starting from a long side, roll the dough into a cylinder and pinch the seam to seal. Roll the cylinder seam side down, then coil it into a tight spiral and tuck the end under. Using your hands, press the coil to slightly flatten, sprinkle with 2 tablespoons of sesame seeds and press to adhere. Flip the coil and sprinkle the second side with the remaining 2 tablespoons sesame seeds. Press and flatten into an even 10-inch round.
-
04Add the grapeseed oil to a nonstick 12-inch skillet and swirl to evenly coat the bottom. Carefully transfer the dough to the skillet; reshape into a 10-inch round, if needed. Cover with a lid and let rise until about doubled in size, about 30 minutes.
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05Place the covered skillet over medium and cook until the bottom of the bread is deep golden brown, 5 to 6 minutes. Uncover and, using tongs and a wide metal spatula, carefully flip the bread. Cook until golden on the second side, about 3 minutes. Slide the bread onto a wire rack and let cool for at least 10 minutes. Cut into quarters to serve.
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Reviews
February 23, 2023
Love it!
Cooked one minute more on each side and it was just done. Maybe use some Maldon for the last 1/2 t of salt? Or some soy sauce powder?
April 3, 2023
Outstanding
Easier than the pancake version and just as craveable. Made with Mochiko.
I was going to make the same comment. I've made this bread about 4 times before, trying different stovetop heats and burners, and it never worked to my liking. Either it was cooked through and a bit burned on the outside, or a nice caramel brown and slightly raw in the inside. I did mine at 375 for 30 and it was perfect.
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Your First Issue
I found that cooking the bread on the stove top left it too moist. I brown it in the skillet and then place it in a 350 degree oven for 30 minutes or until the inside temperature reaches 200 degrees.