Mix the ingredients:

In a bowl, combine 200g flour, 3g sugar, 2g salt, and 3g yeast. Stir well.

Slowly pour in 130ml water while stirring with chopsticks to form a shaggy dough. Then knead by hand into a smooth dough (it should be soft but not sticky — add a little water if too dry, or dust with flour if too sticky).

Ferment the dough:

Cover the dough with plastic wrap and let rise in a warm place (e.g., oven on proofing mode or over a pot of hot water) until doubled in size, about 1–1.5 hours.

Check doneness: Dough is ready when the inside shows honeycomb-like air pockets.

Deflate the dough:

Transfer the fermented dough to a floured surface. Knead and press repeatedly to expel air until the dough is smooth and firm.

Roll out the dough:

Roll into a rectangle about 30cm long and 20cm wide (thickness: 2–3mm). Lightly spray or brush with cooking oil, and sprinkle a bit of Chinese Salt & Pepper Seasoning evenly on the surface.

First fold:

Sprinkle half the chopped scallions on the lower two-thirds of the dough. Fold the bottom third (without scallions) upward, then fold the top third (with scallions) downward over the center — like folding a blanket — creating a three-layer structure.

Second fold:

Repeat oil-spraying and seasoning on the new dough surface. Sprinkle the remaining scallions over the lower two-thirds and fold again in the same manner. You should now have four dough layers and three scallion layers.

Final shaping:

Gently roll the folded dough into a round pancake about 5mm thick. Sprinkle a little toasted sesame on top and press lightly with a rolling pin to help it adhere.

Rest the pancake:

Lightly oil a flat pan. Place the pancake inside, cover with a lid, and let it rest for 15 minutes to loosen and fluff the dough.

Pan-fry on medium-low heat:

Turn the heat to medium-low. Cook the bottom side for 3–4 minutes until golden brown, then flip and cook the other side for another 3–4 minutes. You can cover the pan while cooking to help it cook through.

Check doneness:

Press the center of the pancake with chopsticks. If it bounces back quickly without denting, it's fully cooked. Total cook time is around 8–10 minutes. Avoid high heat to prevent burning the outside before the inside is cooked.