Chinese scallion pancakes

Today we are visiting China to taste their aromatic pancakes. When I say pancakes, you might think of wet batter cooked on a griddle. But no, these pancakes are just like our paratha, served with some dipping sauce. I served them with plain chilli sauce  they tasted delicious. The making is very morning similar to our lacha paratha. Spread oil,  stuffing, roll and coil.
If you want a different sauce then you can try this nuam cham chay or the sesame chilli dip.
1.5 cups all purpose flour
1/2 cup warm water
1/2 tsp salt
A bunch of spring onions, green part alone chopped fine
1/4 cup sesame oil
  • In a wide bowl, take flour and salt, Mix well with your hands. Add warm water slowly and knead a sticky and elastic  dough.  Do another add all the water at a time,  add 2-3 tbsp at a time and knead.
  • Take the dough into a floured surface and knead a couple of minutes to get a soft dough. Keep the dough covered with a damp towel or a cling wrap and rest it for 30 minutes.
  • To roll out the pancakes., dust your rolling surface and the roller with flour. Take the dough out and divide it into portions. I got about 8 portions.
  • Take a portion of dough,  knead it in between your palms once, roll it into a circle,  spread a tsp of oil, sprinkle a tsp or two of chopped greens. Roll he dough into a thin rope. Coil the rope. Roll it out again into a  disc.  Take care not to roll out thin and tear the pancakes.
  • Heat a pan/tava to cook the pancakes,  once hot, place a rolled out sic on it cook both sides until spots appear on top. Add tsp of sesame oil while cooking. Once done,  remove it to a serving plate and serve it along with sauce of your choice.


Sending this to Come,join us for breakfast, happening @ +srivalli jetti space.
Check out the Blogging Marathon page for the other Blogging
Marathoners doing BM# 56