Flakey scallion pancakes

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 teaspoons Salt (fine table salt)
• 1 cup Hot Water (about 120‑130°F (49‑54°C))
• 1 tablespoon Olive Oil (for kneading the dough)
• 2 tablespoons Unsalted Butter (melted, for brushing layers)
• 4 Scallions (green parts only, finely chopped)
• 2 tablespoons Vegetable Oil (for pan‑frying)

Instructions

1. Make the dough

   In a mixing bowl combine 2 cups flour and 2 teaspoons salt, then slowly stream in 1 cup hot water while stirring until a shaggy dough forms.

   Time: PT5M

2. Knead the dough

   Turn the dough onto a lightly oiled surface and knead for about 10 minutes until smooth and elastic, adding a little olive oil if it sticks.

   Time: PT10M

3. First rest

   Cover the kneaded dough with plastic wrap or a damp kitchen towel and let it rest at room temperature for 45 minutes.

   Time: PT45M

4. Divide and layer

   Divide the rested dough into four equal pieces. Roll each piece into a thin rectangle, brush with melted butter, sprinkle the chopped scallions evenly, then fold the rectangle into thirds, fold again in half, give it a gentle twist, and roll the coil into a spiral. Flatten gently and let the shaped pieces rest for another 30 minutes.

   Time: PT45M

5. Final roll out

   After the second rest, roll each spiral as thinly as possible (about 2‑3 mm).

   Time: PT5M

6. Pan‑fry the pancakes

   Heat a skillet over medium‑high heat, add a thin layer of vegetable oil, and cook each pancake for 2‑3 minutes per side until golden brown and crisp.

   Time: PT10M

   Temperature: Medium‑high heat

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g