Scallion Pancakes

Scallion Pancakes

Ingredients:
All-purpose flour
Cake flour
Water
Salt
Olive oil
Green onions
Sesame oil

Directions:
1. Sift flours into work bowl of a food processor fitted with a metal blade; add salt and oil.
2. Add water in a thin stream while blade is running; stop after adding 1 cup of boiling water and check consistency. Dough should be firm and pliable, barely sticky, and forming a ball.
3. If necessary, add more water a little bit at a time.
4. Remove dough from machine, place in a bowl, cover with a damp towel, and refrigerate 30-60 minutes to allow the gluten to relax. Divide dough into six pieces.
5. Roll each piece into a rough rectangle 1/8" thick.
6. Brush lightly with toasted sesame oil (the dough should barely glisten) and sprinkle with scallions.
7. Roll tightly like a jelly roll.
8. Twist the resulting "cigar" into a spiral with the seam on the inside.
9. Using a rolling pin, roll each spiral out into a thin pancake, 5-6" in diameter.
10. Fry each spiral in very hot oil, 2-3 minutes on each side, until edges are crispy and pancakes are golden brown. Cut into wedges and serve with light soy sauce or ponzu sauce.