These are scrumptious little crispy, flaky layered scallion /spring onions (and spice) pancakes.
These are similar to Indian lachha parantha, roti canai however seasoned calmly with spring onions, spice and a dipping sauce. I added some mince in just a few they usually tasted superb!!
Makes an excellent wfh lunch, a stunning starter so give this some ❤️ and save hey_renu
-300g (2 cups ) plain flour
-1 teaspoon salt
-185g room water temperature
-rapeseed oil or canola for rolling dough and frying.
-2 scallions/ spring onions thinly sliced.
-pinch of chilli, salt, pepper for every pancake.
-In bowl combine the flour, salt and water with a picket spoon to type a dough. Kneed on a floor for a couple of minutes to type a smooth dough. Sprinkle some oil and depart to relaxation for 1 hour.
-Flour the floor and lower into bigger 9-10 pancakes or smaller ones. Roll out into skinny circle/pancakes (thinner the higher) sparsely sprinkle the onions, chilli flakes and salt and pepper.
-Roll up the dough right into a cylinder/cigar after which roll them right into a swirl. Dap into some flour after which flatten with your hand first after which roll out gently into skinny pancakes.
-In scorching oil, gently fry the pancakes either side till golden and crispy.
-Soy and white wine vinegar.
-Chilli oil ( see earlier put up)