An easy and most delicious breakfast, brunch, or snack. This is a kid-friendly meal your family will love, too. My 6-year-old will vouch for me. Make this special by using organic flour, organic green onions, sea salt, and filtered water.
Combine flour, water, 1 teaspoon oil, and salt in a large bowl. Knead until well combined. Cover and set aside until dough is soft but not wet and sticky, 10 to 15 minutes. Add more flour if needed.
Divide dough into 8 pieces. Roll each piece into an 8-inch-long strip about 2 inches thick.
Sprinkle the dough with green onions and sesame oil. Roll each strip into a spiral, pinching the end to prevent unrolling.
Flatten each spiral with a rolling pin to create a disk-shaped pancake about 5 inches wide.
Heat 1/2 tablespoon oil in a pan over medium-low heat. Fry each scallion pancake until golden brown, about 4 minutes per side.
Per Serving: 150 calories; protein 3.7g; carbohydrates 25.9g; fat 3.5g; sodium 78.7mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.