Scallion Flat Bread

This is really easy, fast and delicious...crispy, salty and flavorous.
I made it because my mother like it, and she usually bought this kind of flat bread from stores which is too greasy for me, so I decide to make it by myself ~

My mother thought the filling could be more salty but less sweet, so I might use salted pepper and subtract some sugar next time.

Ingredients:
adapted from "周老師的美食教室"

for the dough
- water 220g
- instant yeast 2t
- AP flour 400g
- granulate sugar 2T
- salt 1/2t
- vagetable oil 1T

for 油酥

- cake flour 100g

- vagetable oil 60g

for filling
- scallion 300g
- 香油 1T
- salt 2t
- granulate sugar 2T
- white unsalt pepper 1t

Knead the dough until it become smooth and elastic. Cook the oil + cake flour until it smells good, then let it cool for a while. Roll the dough to rectangular sheet (as thin as you can), then paste the mixure of oil and cake flour and roll up into a log, seal the edge. And roll the log to rectangular again, paste the filling and roll up and seal the edge again. Seperate the log into 8 pieces by pinching it. Then roll each of them as thin as you can. Before baking, brush some water and sprinkle some sesame. Preheat the oven to 200 degree C, and bake for 15 minutes.