FRIED****Scallion Pancakes - 2 Points

By Unblond1

Very good but slightly tough. I cooked them eariler in the day, then re-heated them in foil as suggested. I think they'd be better cooked fresh or reheated in the steamer basket.

Ingredients

• 2/3 cup unbleached flour
• 1 generous pinch of sea salt
• 1 teaspoon extra virgin olive oil
• 1 tablespoon sesame oil
• 1/4 cup boiling water
• 2 green onions, very finely minced

Details

Servings 8
Cooking time 60mins

Preparation

Step 1

* Place the dough and the salt in the food processor and pulse to blend. Add the olive oil and the boiling water and process until it forms a ball that pulls away from the sides of the bowl.

* Remove and cover with a damp cloth and let rest for 20 minutes.

* On a lightly floured surface, roll the dough into a cylinder and divide into 8 pieces. Working with one piece at a time, roll out to a 4" circle, keeping the rest of the dough covered with a damp cloth.

* Brush the pancake generously with the sesame oil and sprinle with the chopped scallions and a pinch of salt.

* Starting with the edge closest to you, roll up the dough and pinch the ends to seal in the scallion and sesame oil. Lightly flatten the roll, the roll it up again from one end like a snail, pinching the end to seal it. Repeat with the remaining dough. Let the rolls rest for 20 minutes.

* Place each roll on a flat surface and press down with the palm of your hand. Roll out to a 4" circle and place on a lightly plate. Stack the pancakes between lightly floured sheets of waxed paper and allow to rest for another 20 minutes.

* Heat a non-stick frying pan over medium heat. Brush lightly with olive oil and cook each pancake for 2 - 3 minutes per side, turning once, until light golden brown and crisp. If not serving immediately, set aside to cool, covered loosely with a paper towel to absorb moisture.

* Reheat, wrapped in foil, in a 350 oven for 15 minutes.