scallion pancakes

These have to be one of the house girls favorite things this year. I make them to go with pineapple chicken or beef and broccoli, anything Asian inspired. This recipe is from a great book I use often, "Quick and Easy Chinese" by Nancie McDermott.

They literally have 4 ingredients:

1 and 1/2 cups flour

3/4 cup water

salt to season

sliced green onions

Directions:

In a medium bowl, combine the flour and water. Stir well with a wooden spoon to mix it up and turn it into a soft dough.

Lightly flour a work surface and your hands. Knead the dough for 5 minutes, then cover with the bowl for a 5 minute rest period.

Divide the dough into 3 portions (cut apart with a butter knife), leaving the other 2 portions covered while you work on the first. Roll the dough into a big pancake (6-8 inches in diameter), then sprinkle with green onions and salt. Then roll into a log...

Finally, roll the log into a ball and roll the pancake out flat again. The green onions will poke through the dough.

Use a small amount of oil or cooking spray to coat a large skillet and then place the pancake in the skillet to crisp on both sides.

I cut them into 4 pieces to serve.