Scallion Cake

1. 1

   Put flour on a board; make a well in the center and add the water; mix into a soft, smooth dough and divide into 2 portions.

2. 2

   Roll each portion very thin.

3. 3

   Brush each with 1 tablespoon of oil; sprinkle with 1 teaspoon salt.

4. 4

   Spread half the scallions evenly on each sheet.

5. 5

   Roll each portion up like a jelly roll; coil it up so it's lying flat on the board in a spiral.

6. 6

   Flatten with a rolling pin until it is 7-inches in diameter.

7. 7

   Heat 1 tablespoon of oil in a small saute pan; add the cakes, one at a time, and fry 2 minutes on each side.

8. 8

   Cut each cake into 8 wedges (I use a pizza cutter) and serve.

No additional tips available.