These are good by themselves as a snack, or with noodle soup, stir fry, or even scrambled eggs! You can use them like little tortillas to wrap around fried rice, or slice them into wedges. They go well with a quick dipping sauce made by mixing up some soy sauce, sesame oil, rice vinegar, and grated ginger.
2 1/2 cups white flour
1 cup warm water
Sesame oil
Kosher salt
1 bunch scallions, white and green parts, chopped
Mix the flour and cup water until it forms a smooth dough. Knead until the dough is even more smooth and very elastic, about 10 minutes. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
Cut the dough into 8 equal parts. Lightly oil a clean countertop and roll out one piece until it is a thin rectangle. Lightly brush the rectangle with oil, then sprinkle evenly with chopped scallions and kosher salt.
Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough. Coil up the dough snake into a spiral, like a cinnamon bun or a snail. Repeat for the rest of the dough. Let it rest again, covered, for 15 minutes or up to a few hours.
Roll each coil out into a flat, smooth, round pancake.
Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it lightly. Cook pancakes for 2-3 minutes on each side, or until golden brown. Serve whole or in slices.
1 cup warm water
Sesame oil
Kosher salt
1 bunch scallions, white and green parts, chopped
Mix the flour and cup water until it forms a smooth dough. Knead until the dough is even more smooth and very elastic, about 10 minutes. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
Cut the dough into 8 equal parts. Lightly oil a clean countertop and roll out one piece until it is a thin rectangle. Lightly brush the rectangle with oil, then sprinkle evenly with chopped scallions and kosher salt.
Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough. Coil up the dough snake into a spiral, like a cinnamon bun or a snail. Repeat for the rest of the dough. Let it rest again, covered, for 15 minutes or up to a few hours.
Roll each coil out into a flat, smooth, round pancake.
Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it lightly. Cook pancakes for 2-3 minutes on each side, or until golden brown. Serve whole or in slices.
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