Scallion pancakes

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  200g

• Water

  Plain, clean water

  120g

• Salt

  Table

  ½ tsp or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ⅛ cup, chopped or 15g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

Directions

1. 1.Mix flour with water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more 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 15 minutes. 2. Chop the scallions: Finely chop the bunch of scallions. Set them on your work surface. 3. Cut the dough into 6 equal parts. Roll out one part of the dough until it is a thin rectangle. 4. Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions. 5. Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough. 6. Take one of these dough snakes and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough. 7.Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands. 8. Heat a 10-inch heavy skillet or sauté pan over medium-high heat, pick up the pancake dough and lay it gently in the pan, then let it cook for 2 minutes on each side.