These chewy, flaky, and savory scallion pancakes are one of the people’s very favorite in Chinese restaurant treats. This pan-fried bread has a lot in common with Indian parathas and other simple flatbreads. You will first use boiling water to mix flour then continue with room temperature water and mix well. Use your hands to knead the dough until it is smooth then cover the dough in a bowl and let it rise for 20 minutes.
Meanwhile, chop the spring onions into small pieces and set aside, in a small saucepan, add 3 tablespoons of flour, half a tablespoon of salt, and two tablespoons of cooking oil then mix well. Once your dough is ready, dust a work surface and place the dough ion it then cut the dough into 4 pieces then gently knead each piece then roll each piece out.
Add the oil mixture onto each dough that you have rolled out then spread it and sprinkle the chopped green onion then roll it up from one end to the pother and then flatten it a little bit and add the oil mixture again then fold it in.
Place the folden dough on your counter and roll it with a rolling pin, place a pan on heat then place the rolled dough o the hot pan and let it heat on both sides for at least two minutes then add oil and let it cook with the oil for about three minutes on each side.
- 3 cups all-purpose flour
- 1/2 boiling water
- 1 cup of water
- 1/2 tsp salt
- 2 of stalks of green onion
- some cooking oil