Ingredients
4cupsflour
1½cupslukewarm water
¼cupoil
⅓cupscallions
salt,to taste
Preparation
In a large bowl, slowly add the water to the flour stirring with a wooden spoon until a dough forms.
On a floured surface, knead the dough until it is soft and smooth.
Making sure the work surface is floured, then cover the dough with a wet towel for 15 to 20 minutes.
Cut the scallions into long thin strips and then cut the strips into small pieces.
Flour a surface. Divide the dough into 4 pieces. Roll one of the pieces with a rolling pin until it is ⅛ inch thick.
Pour 1 tablespoon of oil onto the rolled out dough. Spread it out. Salt generously. Add 1 to 2 tablespoons of scallions and spread them out on top.
Roll the dough into a log. Take one end of the log and twist it away while simultaneously twisting the other end. The dough should want to form a circle.
Coil the twisted log of dough into a small circle in the middle of the log and spiral the ends on top of their respective sides. Seal the ends of the log.
Flatten the dough and roll it out with a rolling pin until it is ¼-inch thick.
Place the pancake on a large frying pan over medium heat with ½ teaspoon of oil. Cook for about 5 minutes on each side until crispy and no longer appears or tastes like dough.
Cut the pancake into 6 pieces. Enjoy while hot.
