Makes 6 pancakes
- 2 cups flour1/2 cup warm water
- 1 bunch scallions, finely chopped
- vegetable oil
Mix flour with water until it forms a smooth dough. Knead for 2-3 minutes or until the dough is smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
Divide the dough into 6 equal pieces and roll into balls. On a lightly floured work surface, roll a ball into a thin circle (about 1/16" thickness). Brush circle with vegetable oil, and sprinkle liberally with salt. Sprinkle evenly with about 1/4 cup of the green onions.
Starting on one end, roll the dough up tightly, creating one long snake of rolled-up dough. Then coil the snake into a round dough bundle. Pinch in end. With the palm of your hand, press the roll from the top to flatten it slightly, then gently roll into a 5-6" circle (about 1/8" thickness).
Heat a tablespoon of vegetable oil in a large heavy skillet or sauté pan over medium-high heat. When the oil shimmers, pick up the pancake dough and gently set in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side or until golden brown and bubbly. Flip and cook another 2 minutes or until the other side is golden brown as well. (I used my Griddler and some non-stick spray to cut calories and cooking time.)
Repeat with remaining pancakes.
Cut the pancake into wedges with a pizza cutter, and serve immediately with soy sauce.