CHINESE STYLE SPRING ONION PANCAKES


2 1/2 cups plain flour
1 teaspoon salt
1 cup water

1 bunch spring onions, sliced
canola oil cooking spray
extra salt

4 tablespoons canola oil

sweet chilli sauce for dipping


place flour and salt into a bowl. stirring with a spoon, add
the water in 3 batches.

on a lightly floured board, knead dough until smooth about 1
minute.  cover with cling wrap and let rest for 10 minutes.

divide dough in half. between 2 sheets baking paper, roll
each half into approx. 50 x 20 cm rectangle (1.5 ft x 8 in).

lightly spray each rectangle with the canola spray. roll up
each piece from the longest side. roll each into a coil and
flatten each with your hand.

roll each piece into a rectangle again, spray with more
canola spray then evenly sprinkle each rectangle with the
spring onions and a pinch of salt.

roll up as before then cut each roll in half.

coil each roll. you will have 4 coils.

flatten each with your hand then roll out into circles about
8 mm (1/3 inch )thick.

heat 1 tablespoon oil in a frypan and fry 1 pancake at a time
till a dark golden brown on each side. add another tablespoon
of oil for each pancake.

cut each pancake into quarters and serve straight away with
the sweet chilli sauce.