Scallion or Green Onion Pancake
- 400g all-purpose flour
- 280ml water
- oil for cooking
- filling for 2 pancakes:
- 2 teaspoons [12g] salt
- 2 tablespoons [26g] oil (used olive)
To make the pancake, mix flour & water together until you get a unified mass.
Transfer mixture to a cleaned surface knead. The dough is sticky (don't worry), knead for about 8-10 mins. To check, rub flour on your clean hand & knead the dough. If the dough is not sticky, then it is ready. Divide it into 2 portions, cover & let rest for 20 mins
Dust flour on a cleaned surface, roll out the dough into a thin layer (dust flour on the surface with each roll). Add 1 tablespoon oil in the middle, bring the side to dab the oil to get an even coat. Sprinkle dough with 1 teaspoon salt. Add chopped scallions & gently press them onto the dough. Roll it up like a burrito.
While holding the dough in the middle, twist to pleat from middle towards each end. Bring one end & tuck it under, then roll the other side like a coil & stack it up to get a tall 2-tier layers. Let dough rest for another 20 mins, covered
To cook the pancake, press dough lightly to flatten it. Preheat a nonstick pan over low heat & place pancake into the pan. Cook until slightly brown & flip, then cover with a lid & cook for another 2-3 mins (low heat is important).
Remove lid, swirl 1 tablespoon oil around the side of the pancake & pan fry until golden brown, flipping halfway.