Scallion Pancakes - flour

Method

• Sift flour into a mixing bowl.
• Add yeast, sugar and salt.
• Blend together well.
• While stirring, add the warm water and olive oil; mix to incorporate all the flour.
• Turn out onto a lightly floured surface and knead until a smooth dough is achieved.
• Cover with a damp kitchen cloth and let sit 30-40 minutes to rise.
• On the same floured surface, turn out the dough.
• Form into a 1 log and cut into 8 equal pieces.
• Using a rolling pin, roll out each piece of dough to a 4 or 5-inch circle.
• Brush with a bit of olive oil and scatter a handful of scallions on.
• Roll up, fairly tight, taking care to not push out the scallions.
• Now that you have a rope, roll it a bit to lengthen it then roll that up, forming a coil.
• Roll these coils out again with a rolling pin, forming the pancakes, again taking care to not squish the scallions out.
• At this point you can freeze them if you wish.
• Heat enough canola oil in a skillet to pan fry.
• When the oil is hot, fry pancakes until golden brown on both sides.
• Remove to a cooling rack to drain.