Green Onion Pancakes

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INGREDIENTS

• 2 cups (240 grams) all-purpose flour
• ¾ cups (177 grams) boiling water
• ⅓ - ½ cup minced green onions
• 2 - 3 teaspoons sesame oil
• Sea salt

INSTRUCTIONS

MAKING THE DOUGH
If using a bread machine, set the device on the dough cycle and put in the flour and boiling water and press “Start”. Let the dough go through a knead and rest cycle and remove from the bread machine (about 30-40 minutes).

If making the dough by hand, mix the boiling water and flour together, stirring to form a dough. Once a rough dough has formed, begin to knead the dough until it becomes smooth and springs back when pressed with a finger (about 5-6 minutes). Let the mixture rest for about 30 minutes or more; this will make it easier to be rolled out into a thin sheet.

FORM PANCAKES
Divide the dough into two (or four) equal portions. Roll one piece into a rectangular shape about 12"–14" long, sprinkle with a little sea salt, some sesame oil and scatter minced green onions over dough. Roll the dough into a long cylinder.

Coil the rolled dough into a spiral shape and tuck the end under an edge. Flatten the coiled dough and roll out the coil into a 12"-14" circle. Try to roll the dough out as thinly as possible. Green onion breakthrough from the dough is not a problem.

Heat a generously oiled skillet at medium-low heat. Cook the pancake until it is covered with brown blisters and turn it over to cook the other side (adding a little more oil if needed). It will take about 5 minutes per side.

Cut into wedges and serve hot. Makes two large or four medium sized pancakes.