Chinese scallion pancakes are always a take-out favorite. If you are feeling adventurous, try this at home! Season evenly with salt because the flour-water dough tastes bland on its own!
Chinese Scallion Pancakes (makes 6)
- Place flour into a big bowl and slowly pour in warm water. With a pair of chopsticks or your hand, mix until a dough is formed. You might not need an entire cup of water. Rest the dough for 30 minutes.
- After 30 minutes, divide dough into 6 even pieces. Work with 1 portion and roll out very thinly. Spread lightly with your fingers about 1 teaspoon of sesame oil on the dough. Evenly sprinkle salt and scallions on top.
- Starting from the side, roll the scallion pancake up until it forms a long rope. Shape the rope into a spiral shape, forming a circle disk. Do the same to all 6 pieces.
- Heat a pan on medium high heat and add 2 teaspoons of oil.
- Roll out each disk again and cook the first side for 2 minutes until golden brown. Flip and cook other side for another 2 mins. They are great when hot, so serve immediately!