Stove Top Bread, Shan Dong Style 山東老麵葱油餅

Ingredients
Makes two 7" in diameter breads or eight 4" long breads

• 500g unbleached all-purpose flour
• 260g lukewarm water
• 5g (1 1/4 tsp) yeast
• 25g sugar
• 1/2 tsp salt

Filling

• 2 scallions, chopped
• 1 tbsp Crisco all-vegetable shortening or vegetable oil
• 1/2 tsp salt
• 1/4 tsp white ground pepper

Method

1. Mix the dough the day before baking. Combine the ingredients of  the dough in a bowl, and mix by hand with a spatula until smooth and form a ball.
2. Let the dough sit at room temperature for 8 hours, and then place it in the refrigerator overnight.
3. Remove the dough from the refrigerator about 1 hour before cooking.
4. Prepare the filling by mixing the scallions, oil, salt, and ground pepper in a bowl. Set aside.
5. On a lightly floured work surface, knead the dough for 2 minutes.

Prepare for a round bread:

1. Use a roller pin to roll the dough into 8" in diameter circle.
2. Place the filling in the center of the circle, and gather the edges together to cover the filling.
3. Let the bread rest for 5 minutes.
4. Place the bread, sealed side down, and then roll it out to 7" in diameter circle.
5. Let the bread sit in the flat skillet for final proof for about 25 minutes.
6. Heat the skillet over low, and cover with a lid for about 8 to 10 minutes or until golden brown. 
7. Turn the bread over and cook until golden brown.
8. Let the bread cool for 5 minute before slicing.

Prepare for a rectangle bread:

1. Divide the dough into 8 pieces.
2. Roll out each piece to 8" x 8" rectangle.
3. Brush the surface of the rectangle with shortening.
4. Apply some scallions mixture to each rectangle, leaving 1/4" border. 
5. Fold like a three fold brochure, then rotate it and fold like a three fold again. The final size is about 3" x 3" or whatever size you came up with.
6. Cover the breads with a damp towel, and let them rest for 25 minutes. 
7. Heat the skillet over low, and place each bread with 1" apart , and cover with a lid for about 10 to 12 minutes or until golden brown. My 12" skillet can cook up to 4 breads at a time. Do not over crowd the skillet.
8. Turn the bread over and cook until golden brown.
9. Let the bread cool for 1 minute before serving.

Final dough

The filling is ready  while the dough is resting

Roll the bread out with a roller pin

Put the filling in the center of the bread

Bring all sides up to cover the filling, and let it rest for 5 minutes

Place the sealed side down, and roll the bread out

Final proof in the skillet

After 25 minutes, the bread looks bigger

Cook the bread in a dry skillet with a lid on until it's golden brown

Rectangle breads

Look the layers once you took a bite