Vegan scallion pancakes

Instructions

1. In a mixing bowl, combine flour, salt and Chinese five spice. Add 1 tbsp of vegetable oil and about ¾ cup (180 ml) of very hot water, mix well with a spoon. Once combined roughly, start bringing the dough together with your hands. If the dough isn’t holding together after a little bit of kneading (initially it’s supposed to be a bit dry to the touch but hold together), it may need a touch (1-2 tsp) more hot water. Knead it for about 5 minutes with your hands until the dough becomes elastic and smooth and then set aside for 30 minutes under a damp kitchen towel so that the dough doesn’t dry up.

2. Divide rested dough into four equal size portions.

3. On a lightly floured work surface, roll the first portion of the dough into a long rectangle. Roll it out as thinly as you possibly can.

4. Brush rolled-out dough with a little bit of vegetable oil and sprinkle with about ¼ cup of sliced scallions / spring onions.

5. Roll the dough into a long snake away from yourself and then coil it gently (see photos in the post above). Set aside to rest while you tackle the remaining 3 portions of the dough in the same manner.

6. After the first coil has had a chance to rest, roll it out into a circular pancake on a lightly floured surface. Sprinkle the top of the pancake with a bit of flour (before you start rolling) to stop the scallions getting stuck to the rolling pin. Don't roll the pancake out too thin as it will become dry and brittle after cooking, make it just under 1 cm / 0.4 " thick. It's okay if some scallions start poking out through the dough or if there are small tears in the dough.