Spring Onion Pancakes

Directions

• Place flour in bowl of food processor. With food processor running, slowly drizzle in about 3/4 of boiling water and process the dough for about 15 seconds.
• Transfer the dough a floured surface and knead to form a smooth ball. Transfer dough to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature. You can also leave it overnight in the fridge.
• Divide the dough into four pieces and roll each into a ball.
• Roll each ball out into a disk on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of each disk.
• Roll them up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath.
• Flatten gently with your hand, then re-roll into a disk.
• Paint with another layer or sesame oil, sprinkle with 1/2 cup spring onions, and roll up like a jelly roll again.
• Twist into a spiral, flatten gently, and re-roll into a disk. Repeat steps two and three with remaining pancakes.
• Heat oil in a pan over medium-high heat and fry each pancake carefully until golden brown. Flip and fry the other side until it is also golden brown.
• Season with salt, cut into 6 wedges, and repeat the process.
• Instead of using the food processor, mix flour and salt in a large bowl..
• Stir in the boiling water and mix with a wooden spoon until the dough forms comes together.
• Knead the dough on a floured surface for about 5 minutes.
• Transfer the dough to a bowl and cover it for about 30 minutes or leave it in the fridge overnight.
• Proceed to do the remaining steps above.