Cook time: 15 mins
Yield: 4 serves
Ingredients:
- 250 gm plain flour / all purpose flour
- 1 tsp sugar
- ¼ tsp sea salt
- ¼ tsp instant dried yeast
- 150 ml lukewarm water
- 100 gm diced scallion
- 1½ Tbsp oil
- Sift the flour into a large bowl. Mix in sugar, salt and yeast. Drizzle the warm water evenly into the flour mixture. (Remark: Reserve about 1 tablespoon of water, add to the dough afterwards if necessary.) Gather all ingredients together. Transfer onto a clean surface and knead into a dough until the surface is not sticky, about 7 minutes.
- Transfer the dough into a lightly greased bowl. Cover with a wet tea towel or a plastic wrap. Set aside for about 35 minutes.
- Divide the dough into 4 equal portions. With a rolling pin, roll out each portion to a rectangular sheet with a rolling pin. Season with salt, then lightly brush with oil and evenly sprinkle diced scallion.
- Roll the long end of the dough up tightly, creating a snake-shaped dough disc as shown in the above picture. Repeat this step for the remaining dough.
- Heat oil in a non-stick frying pan over medium-high heat. Carefully transfer the pancake dough and cook until both sides are lightly brown. Serve immediately.
- Use lukwarm water, not over 40C / 105F. The yeast will die otherwise.
- After rinsing the scallion, make sure to wipe dry with kitchen papers because you don’t want to make the dough damp.
- Don’t over knead the dough. Just knead until the surface is not sticky.
- The tighter you roll the dough up, the more layers you’ll get.
- Roll the dough thinner or leave it thicker as you like. It’ll be equally delicious.
©2024 Christine's Recipes - https://en.christinesrecipes.com/
