Ingredients
- 2 cups all-purpose flour
- pinch of salt
- 1/2 cup boiling water
- 1/2 cup cold water
- 1 garlic clove
- 1 tbsp olive oil
- 1 tsp sea salt flakes
- oil for frying
Servings:
Instructions
- For the Spring Onion Pancake, place the flour into a large bowl, add the salt and stir to combine. Make a well in the centre and add the hot and cold water. Mix well to form a dough.
- Transfer the dough to a lightly floured work surface and knead until the dough is smooth and elastic. Divide the dough into 12 equal portions and set aside until needed, covered with a tea towel.
- Trim the green tops from the spring onions and reserve until needed. Place the garlic, the white end of the spring onions, olive oil and sea salt into a large mortar and pestle and pound to a coarse paste. Set aside until needed. Slice the green ends of the spring onions very finely on the diagonal and set aside in a bowl until needed.
- To make a pancake, lightly floured work bench, roll a ball of dough into a rough square. Spread a little of the garlic and spring onion paste over the dough and lightly sprinkle with green spring onion slices.
- Starting at one end, roll the dough up into a log shape.
- Then roll the log into a spiral.
- Using the rolling pin, roll the spiral out flat. Repeat with the remaining dough and spring onion filling.
- Heat a little of the canola oil in a heavy based frypan. Once hot, fry each pancake until golden, then flip and fry the other side until golden, about 2 minutes each side.
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