These aren't your average pancakes! The multitude of little scallions embedded into the crispy folds of this pancake give this traditional Chinese treat its savory deliciousness!
Prep time: 1 hr | Inactive time: 30 min | Cook time: 30 min | # of servings: 8 pancakes (64 slices) Ingredients
1/2 tablespoon salt
1 1/2 cups warm water
4 1/2 cups all-purpose flour
1 stalk scallion, chopped
Gather all ingredients.
In a large mixing bowl, dissolve the salt in the water. Mix the flour with the saltwater until the mixture becomes a dough that can be taken cleanly out of the bowl. Add extra flour if the dough is still too sticky.
Take the dough out onto a well-floured surface and begin kneading. Knead for 20 minutes. Let the dough rest in a well-oiled bowl covered with cling wrap for 30 minutes.
Knead the dough for 5 more minutes before rolling out the dough into a large rectangle about 1/2 cm thick. Cut the rectangle into fourths. Lightly brush each piece with oil and then sprinkle each piece evenly with scallions. Roll up each piece starting from the shorter edge of the rectangle. Cut the resulting roll in half so there are now two shorter rolls. Then coil each half-roll up. Pat down each coiled half-roll up and then roll each out into 1/2 cm thick circles.
At medium heat, on an oiled pan, cook one side of the flattened dough circle for 2 minutes, or until a golden brown color. Flip and cook other side for another 2 minutes, or until a golden brown color.
Repeat step 5 for the rest of the dough circle till all are cooked.