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1
In a medium bowl combine the flour and water.
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2
Stir well to mix it up and turn it into a soft dough.
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3
Lightly flour a work surface and your hands and then scrape the dough out onto the floured work surface.
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4
Knead the dough for 5 minutes, turning and pressing to form it into a soft, smooth dough.
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5
Cover the dough with the bowl for a five-minute rest.
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6
Divide the dough into 3 portions cutting it apart with a butter knife or pastry scraper.
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7
Leaving the other two portions covered while you work, place one portion on the floured work surface and roll it out into a big, round pancake.
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8
6 to 8 inches in diameter.
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9
Use about 1 teaspoon of the oil to lightly and evenly coat the surface of the pancake.
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10
Sprinkle it with 1 teaspoon of the salt, and then scatter about 1/3 of the green onion over the pancake.
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11
Starting with the far edge and pulling it toward you, carefully roll up the pancake into a plump log.
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12
The soft dough will need a little coaxing, and it wont be perfectly even, but that is just fine.
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13
Shape the log into a fat spiral turning the right end toward you to make the center and curving the remaining log around it.
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14
Tuck the loose end under and gently but firmly press to flatten it into a big, thick cake.
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15
Using your rolling pin, roll it gently into a 7-inch pancake.
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16
The green onion will tear the dough and poke out here and there, but thats not a problem.
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17
To cook, heat a heavy, medium skillet over medium-high heat until hot.
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18
Add about 2 teaspoons of the oil and turn to coat the bottom of the pan evenly.
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19
When a pinch of dough and a bit of green onion sizzle at once, place the pancake in the hot pan and cook until handsomely browned and fairly evenly cooked on one side, 2 to 3 minutes.
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20
Turn and cook the other side for about 1 minute, until it is nicely browned and the bread is cooked through.
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21
Use the remaining dough to roll out season, shape, and cook two more pancakes.
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22
Use additional oil as needed.
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23
Cut into quarters, and serve hot or warm.
