1 Mix the dough: Add flour, salt and garlic granules to a medium bowl. Stir to mix. Add three/four cups of scorching water to the flour and stir with a picket spoon. Continue stirring till all of the water has been absorbed by the flour. Don’t fear if the dough has not shaped fully but.
2 Knead the dough: Using your arms, knead all of the bits of dough collectively contained in the bowl. If your dough remains to be very dry, add a splash of scorching water, about 1 to 2 tablespoons, till it comes collectively and all of the flour is absorbed.
Continue kneading the dough for about 2 extra minutes. The dough will really feel moist but it surely shouldn’t stick with your arms an excessive amount of.
three Rest the dough: Shape the dough right into a spherical ball. Cover the bowl with plastic wrap and let the dough relaxation for 30 minutes.
four Roll out the pancakes: Sprinkle flour on high of a piece floor. Divide the dough into four items of equal measurement. Work with one piece at a time, leaving the remaining items within the bowl.
Shape piece of dough right into a small ball. Use a rolling pin to roll out the dough into a skinny circle, about 7 to eight inches in diameter.
5 Add the scallions: Brush a skinny layer of canola oil on high of the dough, ensuring to not miss the perimeters. Sprinkle sliced scallions all around the dough.
6 Roll and flatten the pancake: Starting on one finish, roll the circle of dough right into a log. Take one finish of the rolled up dough and curl it towards the middle, like a snail’s shell. Tuck the tip of the dough beneath the spiral.
Use the palm of your hand to flatten the dough right into a thick circle. Roll it out once more along with your rolling pin. Try to roll it out as thinly as attainable. Just a few slices of scallions could come out in the course of the course of, and that’s completely regular.
Transfer rolled out scallion pancake to a plate. Repeat steps four by way of 6 with the remaining dough items.
7 Cook the pancakes: Heat about 2 teaspoons of canola oil a small nonstick or forged iron skillet over medium warmth.
Place one of many pancakes in the midst of the pan and pan fry all sides for about 2 to three minutes, till they’re golden brown. Transfer to a plate and repeat with the three remaining scallion pancakes, including extra oil to the pan as wanted.
eight Prepare the dipping sauce: Mix all of the sauce elements in a small bowl. Adjust the seasonings to your liking, including extra soy sauce or vinegar, should you like. Add any leftover scallions to the dipping sauce, and add a pinch of crimson pepper flakes if you need a little bit of spice.
9 Serve the new pancakes: Cut the scallion pancakes into small wedges and serve whereas scorching, with the dipping sauce. (The pancakes are nonetheless good when cooled, however will now not be crispy.)