This is a super quick and easy savoury Asian pancake recipe. Serve with any saucy Asian dishes, or even just a dipping sauce.

Also wonderful with poached eggs, smoked salmon and avocado at breakfast!

Makes 8 pancakes.
Total time 40 minutes.

2 cups of baker’s flour (strong white flour)
1 tsp salt
1 1/4 cups boiling water
6 spring onions
1 clove of garlic
2 tbsp olive oil
1 tsp sea salt flakes
Rice bran oil for frying

Place the flour into a large bowl, add the salt and stir to combine.

Make a well in the centre and add the boiling water. Use a spoon to mix to form a rough dough.

Once the dough has cooled enough to be handled, transfer it to a lightly floured work surface and knead until smooth and elastic, adding more flour if needed – you want it to be very soft, but not sticky. Place the dough back in the bowl, cover with cling film and rest for at least 15 minutes.

Meanwhile, trim the green tops from the spring onions and reserve until needed.

Place the white end of the spring onions, garlic, olive oil and sea salt into a large mortar and pestle and pound to a coarse paste then set aside.

Slice the green ends of the spring onions very finely on the diagonal and set aside.

Once the dough has rested place it on a lightly floured work surface and divide into 8 equal portions.

Place a heavy based frying pan on a medium high heat, adding a little of the rice bran oil.

Take one dough portion and use your hands to roll into a ball. Using a lightly floured rolling pin, roll the dough ball into a large thin rough square, dusting with a little flour if needed. Brush the dough with a little of the garlic and spring onion paste and lightly sprinkle with green spring onion slices.

Starting at the top side of the dough square, fold the dough in a concertina fashion toward yourself using shallow folds – keep the coated side up. The dough will now be a long log/cigar shape. Starting at one end of the log, spiral the dough in and continue to create a spiral. Once the spiral is complete pinch the end of the dough against the spiral to stop it falling apart.

Dust the bench and dough with flour again and gently press the spiral flat using your hands. Use the rolling pin to roll the spiral out flat and thin.

Gently place the pancake in the hot frying pan and fry until golden, then flip and fry the other side until golden. This should be around 2 minutes each side. Place on paper towel in a warm oven until serving.

While the first pancake is frying prepare the next dough portion ready for the pan. Add more rice bran oil to the pan if needed. Repeat with the remaining dough portions.