Combine flour with 280 g hot water and 6 g salt, knead for 6 minutes until smooth and rest covered for 15 minutes.

Ingredients

• 450 gWheat flour, white, all-purpose, unenriched
• 280 gBeverages, water, tap, drinking
• 180 gOnions, spring or scallions (includes tops and bulb), raw
• 35 gOil, sesame, salad or cooking
• 6 gSalt, table
• 12 gOil, olive, salad or cooking

Method

1. Combine flour with 280 g hot water and 6 g salt, knead for 6 minutes until smooth and rest covered for 15 minutes.
2. Divide the dough into four pieces. Roll each out, brush with sesame oil, scatter with spring onion, roll up and coil.
3. Roll the coils into pancakes about 18 cm across.
4. Heat a total of 24 g oil in a heavy pan and fry the four pancakes in sequence, each 4 minutes per side, until layered, crisp and brown-spotted.