Easy Spring Onion Pancakes

Like roti, these savoury flat breads are cheap, easy and versatile. Great with a salad they also partner well with Chinese dishes, or just enjoy as a snack with your favourite dip.

Ingredients

• 300g plain flour (approximately 2 cups) – plus a little extra for dusting
• ½ tsp baking powder
• ¾ tsp salt
• 175ml boiling water
• 60ml vegetable oil
• 1 Tbsp sesame oil
• 1 cup finely chopped spring onion, around 1 bunch or roughly 60g    

Method

Place flour, baking powder and salt in a bowl or processor and mix. Add the boiling water and mix to a soft dough – add 1-2 Tbsp additional water if required.

Knead on a lightly floured bench for a minute or two until smooth then cover with an upturned bowl and leave to rest for 20 minutes. Combine the oils in a small bowl and set aside.

Divide the dough into 4-6 pieces and roll each out to a disc around 20cm diameter (slightly smaller if making 6). Brush each disc with the oil mixture and scatter with spring onions. Roll each disc up into a tight roll then twist each into a spiral.

On a floured board take one of the spirals, flatten with your palm and then roll out to a circle again the same size as previously. Repeat with remaining spirals.

To cook the pancakes, brush with oil and cook each one 2-3 minutes each side in a hot dry frying pan. Brush the second side with oil while the first cooks.  They should be golden and slightly puffed.

Tip

Uncooked dough can be stored in the fridge, rolled into pancakes for a day or two.