Green Onion Pancakes | 葱油饼

in

1 cup flour, plus more for dusting

1/3 cup warm water

2 tablespoons canola oil, divided, plus more for pan

6-8 green onions, chopped and divided

1/4 teaspoon salt, divided

 

 

Combine 1 cup flour with warm water. Knead into a dough, adding flour as needed if too soft. The finished product should be elastic and soft, but does not stick to the hands. Let rest for 15 minutes. 

In the meantime, wash and finely chop the green onions. 

Divide dough in half. Roll out one piece on lightly floured surface and spread 1/2 the oil evenly, leaving a quarter inch border. Top with half the green onions, sprinkle with half the salt, and roll from one end into a tube. Roll that again into itself like a spirally snail shell. Let rest for 5 minutes. 

Press down gently with one hand and then roll out into a flat, thin pancake, making sure the edges don't break. Heat up a cast iron skillet over medium heat. Add oil to coat bottom of pan. Cook pancake until golden brown on both sides. Repeat with other piece of dough. Serve immediately.

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