2 spring onions (scallions), green part
only, finely chopped
oil, for frying
Method :
Place the
flour and salt in a mixing bowl and stir to combine. Add the oil and
220ml boiling water and, using a wooden spoon, mix to a rough dough.
Turn the dough out onto a lightly floured surface and knead for 5
minutes, or until smooth and elastic. If the dough is very sticky, knead
in a little more flour. Cover the dough with a cloth and let it rest for
20 minutes.
On a lightly
floured surface, use your hands to roll the dough into a long roll.
Divide the dough into 24 pieces. Working with one portion of dough at a
time, place the dough, cut edge down, on the wok surface. Using a small
rolling pin, roll it out to a 10cm (4 in) circle. Brush the surface
generously with the sesame oil and sprinkle with some spring onion.
Starting with the edge closest to you, roll up the dough and pinch the
ends to seal in the spring onion and sesame oil. Lightly flatten the
roll, then roll it up again from one end like a snail, pinching the end
to seal it. Repeat with the remaining dough, sesame oil and spring
onion. Let the rolls rest for 20 minutes.
Place each
roll flat on the wok surface and press down with the palm of your hand.
Roll out to a 10cm (4 in) circle and place on a lightly floured tray.
Stack the pancakes between lightly floured sheets of baking paper and
leave to rest for 20 minutes.
Heat a frying
pan over medium heat, brush the surface with oil, and add two or three
of the pancakes at a time. Cook for 2-3 minutes on each side, turning
once, until the pancakes are light golden brown and crisp. Remove and
drain on paper towels. Serve immediately.
You can
reheat the pancakes, wrapped in foil, in a 350F/Gas 4 oven for 15
minutes.
