Addictive not-so-healthy snack inspired by Instagram trends.Fried flaky dough with fragrant flavours of scallions and sesame. Perfect for a party, Netflix night or on the go snack.
- 250 g flour wheat or spelt
- 2 tbsp chickpea or lupin flour optional
- 4 tbsp sesame oil
- 150 ml hot water 3/4 cup
- 1/2 tsp salt
- 4 scallions finely chopped
- 1/2 tsp onion powder optional
- garlic powder, ginger powder, chinese five spice optional
- oil (sunflower, corn, grapeseed, deodorized coconut) for frying
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 2 tsp rice vinegar
- 1 tsp mirin (or agave/maple syrup)
- pinch chilli powder (or a bit of Sriracha)
- 1-2 tsp sesame seeds
- In a bowl combine flours, salt, spices of your choice and 2 tbsp of sesame oil. Gradually pour very hot water mixing everything well with a wooden spoon or spatula. When the dough comes together start working it with your hands, add a bit more flour if too sticky. Knead for a few minutes to get an elastic dough. Leave to rest for 1 hour in a bowl covered with a towel
- When the dough is rested divide into 4 equal parts. Pick one quarter and roll thinly on a floured surface
- Brush the surface of the rolled dough with sesame oil and sprinkle 1/4 of your chopped scallions.
- Roll the dough with your hands into a cigar and then coil into a snail-like spiral. Repeat with your remaining dough quarters.
- Roll the spiral into about 1 cm pancake. Make sure your work surface and top of the pancake is dusted with flour to avoid scallions sticking to the rolling pin. Don't worry if pancake has small tears or some scallions are poking through.
- Heat a few tablespoons of oil in the non-stick pan. When the oil gets hot gently add your pancake and fry on medium heat. Flip after 2-3 minutes, and then flip again after 3 minutes repeating till both sides are golden (about 10 minutes). This is done to prevent poking scallions from burning. When the pancake is ready place on paper-towel lined plate to absorb excess oil.
- Combine sauce ingredients in a small bowl mixing well
- Cut pancakes into 6-8 triangles and serve with a dipping sauce on the side. It tastes the best while still warm.