Chinese Scallion Pancakes

I needed a break from sweet things.

So I made pancakes, Asian-style.

Super flaky and crispy ones, almost like flatbread.  

And then demolished them all.

Try it.

Chinese Scallion Pancakes
Adapted from use real butter

2 cups plain flour
1/2-3/4 cup warm water
5-6 stalks spring onions/scallions, chopped
Oil
Salt

In a bowl, place the flour and make a hole in the center.  Pour 1/2 cup of water into the hole and stir the mixture together with a spoon (or your hands, if you're feeling chef-y) until the mixture comes together.  Add more water if you feel that the dough is too dry - it's better to add more flour later to a wet dough than more water to a dry one.

Lightly oil a bowl and place the dough inside to rest for 30 minutes.

Once it's rested, divide the dough into 6 even pieces.  Roll each one into a ball and then roll out flat with a rolling pin as thin as you can get it. Brush the surface of the dough with about a teaspoon of oil, sprinkle on a bit of table salt and then scatter about 2 tablespoons of chopped spring onions on top and roll it up like a crepe.  Then turn it on its side and roll it into a snail/spiral shape (see images above in post).  Tuck the end underneath the spiral and then roll out again with the rolling pin until flat; be careful, oil might squirt out at you.

When you're working on your last pancake, heat up a little bit of oil in a skillet over medium heat. Cook the pancakes until brown and crisp on each side, about 3-4 minutes.  Eat it hot.