Chinese Scallion Pancakes

Crispy layered Chinese flatbreads made from wheat dough with sesame oil and scallions. Pan-fried until golden and flaky – great as a snack or alongside soups and stir-fries.

Ingredients

• 300 g all-purpose flour
• 180 ml boiling water
• 2 tbsp sesame oil
• 4 scallions, finely chopped
• 1 tsp salt
• Cooking oil for frying

Method

1. 1
   Mix flour and boiling water into a soft dough. Knead smooth; cover and rest 30 minutes.
2. 2
   Divide into 4 pieces. Roll each into a thin circle. Brush with sesame oil, sprinkle with salt and scallions.
3. 3
   Roll up into a log, coil into a spiral, then flatten again.
4. 4
   Pan-fry in a little oil until golden and crispy on both sides. Cut into wedges and serve with soy sauce.