Chinese Scallion Pancakes

• 250 g Plain flour
• 1 tsp Fine sea salt
• 160 ml Water, just boiled
• 4 Spring onion
• 2 tbsp Sesame oil
• 5 tbsp Vegetable oil
• 2 tbsp Light soy sauce
• 1 tbsp Rice vinegar

1. Put the plain flour and fine sea salt in a mixing bowl. Pour in the just-boiled water and stir with a spoon or chopsticks until a shaggy dough forms. When cool enough to handle, knead for 3 to 4 minutes until smooth.
2. Cover and rest the dough at room temperature for 20 minutes to relax the gluten. Meanwhile, finely slice the spring onions. Mix the light soy sauce and rice vinegar in a small bowl for dipping.
3. Divide the dough into 2 equal pieces. On a lightly oiled surface, roll one piece into a thin rectangle, then brush with half the sesame oil. Scatter over half the spring onions and a pinch of fine sea salt.
4. Roll the dough up tightly into a long log, then coil into a spiral like a snail. Flatten gently, then roll into a round about 20 cm wide, keeping the layers intact. Repeat with the remaining dough, sesame oil and spring onions.
5. Heat 2 tbsp of the vegetable oil in a large frying pan over medium heat. Fry one pancake for 3 to 4 minutes per side, turning once, until well browned and crisp, adding a little more vegetable oil if the pan looks dry. Transfer to a board and repeat with the remaining pancake.
6. Rest the pancakes for 2 minutes so the layers set, then cut each into wedges. Serve warm with the soy and vinegar dip alongside.

Made this recipe? Rate it — a comment is optional.