Ingredients
2 c. sifted all-purpose flour
1 c. water
2 tbsp. dark sesame oil
15 scallions
1 1/2 tsp. salt
Peanut oil for frying
Preparation
Step 1Place the flour in a medium bowl and make a well in the center. Add the water and stir until a dough forms. Cover with plastic wrap and let rest 30 minutes.Step 2Knead the dough on a lightly floured surface for 2 minutes. Cut the dough into 6 equal pieces, place one piece of dough on a lightly floured work surface, and roll to a 10" by 6" rectangle that is 1/8-inch thick. With the long side of the dough rectangle facing you, brush 1 teaspoon sesame oil over the dough and sprinkle with one-sixth of the scallions and then 1/4 teaspoon salt. Roll up the dough to form a fairly loose roll, and pinch the ends and along the side seam to seal. Coil the roll into a round, gently press to flatten and join the pieces of the coil, and roll it gently with a rolling pin to form a 6-inch patty that is about 1/4 inch thick. Cover with a clean kitchen towel and repeat with the remaining dough, scallions, sesame oil, and salt.Step 3Preheat the oven to low. Heat 2 teaspoons oil in an 8-inch nonstick skillet over medium heat and fry the pancake, covered, until browned about 2 minutes.Turn the pancake over and fry until browned on the second side. Transfer to a paper towel–lined baking sheet and keep warm in the oven while frying the remaining pancakes. To serve, cut each pancake crosswise into quarters.Nutritional information is based on one pancake
