This dish is often mistakenly called a pancake but is bread, unleavened bread – pancakes are made from batter.
Serves 6 as snack or as part of a meal.
2 cups plain (all-purpose) flour
1 cup warm water
1 cup spring onions
- Sift flour into a mixing bowl. Add water gradually and mix until blended together.
- On a floured surface, knead into a smooth, elastic dough.
- Roll into a ball. Cover with a damp cloth and let sit for 30 minutes.
- Separate dough into 2 pieces. Roll into balls.
- On a floured surface, roll out dough thinly (2 mm).
- Daub some oil over surface of each piece of rolled dough.
- Spread spring onions evenly over dough.
- Sprinkle salt, and add a pinch of pepper.
- Roll dough tightly like a burrito.
- From end to end, roll each loop into a spiral like a snail shell. Tuck tail end on top of spiral.
- Roll into a disc about the size of a dinner plate.
- Add 1 to 2 tablespoons of oil to a flat-bottomed frypan, bring to a medium heat, and fry on both sides until golden brown.
- Slice like a pizza and serve immediately with or without a dipping sauce, or with other Chinese dishes, in place of rice or noodles.
Dipping sauce options: Soy Dipping Sauce
Soy and Oil Hot Sauce
Notes: Also known as scallion/spring onion bread, scallion/spring pancake. If not salty enough, add some more after cooking. Oily food like this does not keep well so try to eat in one sitting, if not, best method of reheating is toasting.