كرات البانكيك بالبصل الأخضر

American 45 Mins Prep · 25 Mins Cook

1. To make the dough, combine the flour, yeast and salt in a large bowl and whisk in 1 tbsp of sesame oil and boiling water, mix until a soft, shaggy dough forms.
2. Turn out onto a lightly floured surface and knead until smooth and elastic. Wrap in cling film and set aside at room temp for 1 hour.
3. Divide into 8 equal-sized pieces.
4. Combine the olive oil and 2 tbsp of sesame oil together in a small bowl.
5. Lightly coat a small baking tray in oil and set aside.
6. Coat each ball in the oil mix, then press the dough out to form a flat layer.
7. Start stretching out the dough until it‘s about 1mm thin (the dough should be almost translucent).
8. For the chilli-onion mix, combine the finely chopped chillies and thinly sliced spring onions in a medium-sized bowl. Scatter about a tablespoon of the mix over the dough.
9. Roll up the dough to form a long sausage and gently lift it up and gently coil it onto the greased baking tray to form a round. Repeat this process with the rest of the dough.
10. Cover the dough with a clean dishcloth and set aside in a warm area to proof for another hour. Preheat the oven to 180°C, gas mark 4.
11. Place in the oven for 20-25 minutes or until golden and crispy.
12. Transfer to a wire rack and allow to cool slightly before serving.

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