- 2 cups all purpose flour
- 1 cups boiling water
- oil vegetable and sesame oil
- 1 cup green onions diced
- Pour flour and water into food processor or stand mixer and knead for a few minutes. If the dough is too sticky, add a little more flour. If too dry, add a little more water. We kneaded our dough for about 10 minutes.
Take a small piece of dough (about the size of your fist) and roll it out as thin as possible. The shape doesn’t matter.
Drizzle some oil and rub it in with your hands so that the entire surface is lightly covered, but there are no pools of oil in any one spot. We used about a 4:1 ratio of vegetable oil to sesame oil. If you don't want sesame oil you can use just vegetable oil. I would not recommend using too much sesame oil because it has a very strong flavor. Don’t be stingy on the oil or your pancakes will be too dry. Make sure there is a nice thin layer on each one, and make sure it is spread across the whole dough.
- Sprinkle some salt evenly across the dough. Then sprinkle on the diced green onions. It’s up to your personal preference how much you like.
- Roll the dough into a long rope. It’s okay if oil and onions squish out the sides. Coil that rope into a circle.
- Flatten the circle with your hand and then use rolling pin to roll out the pancake and thin it to your desired thickness. Ours we about 1/4 inch thick.
In a pan, heat up a bit of oil over medium/low heat. Put your pancake on heated pan and let it cook until golden brown, and then flip to crisp the other side. Serve immediately.
Adapted from Gaga in the Kitchen