Taiwanese Scallion Pancakes

1. 1

   Mix the water and flour in a mixing bowl until you don't see any flour anymore. Roughly scrape the dough into a ball in the middle. Drizzle enough vegetable oil all over and spread under the dough so that it's completely covered in oil. Cover with plastic wrap and let rest an hour.

2. 2

   On an oiled surface, divide the dough into thirds. (You can do halves if you have a large pan or prefer a thicker pancake.) Take one and push it down flat with your palm. Using your fingers, stretch it out into a thin, large circle that's about 30cm in diameter. The dough should be very pliable and shiny. Sprinkle two large pinches of salt and 1 cup chopped scallions all over.

3. 3

   Gently roll the dough from the bottom up into a tube. Take that tube and wrap it into a spiral, like a cinnamon roll. Tuck the end into the middle. Place back into the oiled bowl, making sure all sides are well oiled. Repeat for the other two divided dough sections. Cover again and let rest 30 minutes.

4. 4

   After resting, take a dough section and again, flatten with your palm. Stretch it out gently into a smaller circle (about 20cm diameter). Heat up a well oiled flat pan and cook over medium heat until both sides are golden. Repeat with the other two dough sections, adding more oil to the pan as needed.

5. 5

   Slice into triangles, serve, and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.