Spring onion pancakes

Also know as chinese pratha to me :D
This was made known to me by a colluegue from China in my previous company. He makes this for breakfast and lunch on his own.
I find this amazing since the dough does not have any butter or oil in it, very unlike the indian pratha we know.I guess this is much healthier too!(The better to eat more?)

  • Spring onions (scallions) 6, finely sliced
  • Salt 1 tsp
  • Cooking oil 60 ml (2 fl oz / 1/4 cup)
Scalded dough:
  • Plain (all-purpose) flour 300 g (101/2 oz)
  • Boiling water 300 ml (10 fl oz / 11/4 cups)
  1. To make scalded dough, sift flour into a mixing bowl and pour in boiling water gradually while stirring continuously to mix well. Cover bowl with a damp cloth and let stand for about 10 minutes.

  2. Knead mixture to bring it together into a rough dough. Add more flour or water, if necessary—dough should feel damp but not wet. Cover with a damp cloth and let stand for another 20 minutes.

  3. Knead dough vigorously by pushing and pulling it apart. Finish off by kneading dough for about 15–20 minutes until dough is smooth.

  4. To make spring onion pancakes, divide dough into 4 and roll each piece to 0.5-cm (1/4-in) thickness. Brush with a little oil, then sprinkle with spring onions and salt. Finally, roll into a rough ball and flatten into a round about 12-cm (6-in) in diameter.

  5. Heat oil and fry each pancake over medium heat until golden brown on both sides. Drain on absorbent paper and serve hot.


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