All-Purpose Flour (1 2/3 cups)
into a large mixing bowl and dissolve the
Salt (1/4 tsp)
Water (1/2 cup)
Slowly add the hot water to the flour, stirring all the time.
Gradually add the
Water (2 1/2 Tbsp)
to the mix, bringing it together to form a dough. Knead well for 8-10 minutes until the dough is smooth.
Roll it into a ball, cover with cling film or a kitchen towel and rest at room temperature for 30 minutes.
Spring Onions (1 2/3 cups)
All-Purpose Flour (1 tsp)
Olive Oil (2 Tbsp)
Sesame Oil (1/2 tsp)
Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
in a small mixing bowl and set aside.
Lightly sprinkle flour over the worktop, take the now rested dough and knead it for another 2-3 minutes and then divide it into 4 equal-sized parts.
Roll each part out into a long thin piece. Try to get each piece as thin as you can without tearing the dough apart, normally around 35-40 centimeters in length.
Spread 1/4 of the filling evenly over the thin dough. Fold the dough lengthways into the center to form a long strip.
Coil the strip up into a tight spiral.
Put each dough spiral between 2 layers of cling film and roll it out until it turns into a thin, circle-shaped pancake.
Repeat with the remaining dough until you get 4 lovely pancakes, all 3-5 millimeters thick.
Remove the pancake from the cling film and place it in a large, non-stick frying pan on high heat for 3-5 minutes, until it goes golden brown.
Flip the pancake over and cook for another 3-5 minutes. Once cooked, remove the pancake from the pan and repeat the process with the remaining dough.
Let it cool for a few minutes and then cut the pancake into quarters and serve with your favorite sauce. I normally mix together chili oil, sesame oil, light soy sauce, and freshly chopped onion.