Scallion Layered Pancake

Prepare the flour.

Slowly pour in warm water and stir with chopsticks until it forms a flaky texture.

Then use your hands to knead the dough until it is softer, knead it for a longer time, and add a pounding motion to knead the dough until it is smooth and elastic. Let it rest in a bowl for about 20 minutes.

Divide the dough into three portions. Take one portion and roll it into a large thin circle, brush the surface with oil, and sprinkle with salt and chopped green onions.

Use a knife to divide the dough into 7 parts as shown in the picture.

Stack six of them together, leave one large piece to wrap the dough, seal the opening tightly, and shape it into a round form.

Slightly flatten it with your palm, then let it rest for a few more minutes.

Then roll it into a round pancake.

You can cook it in the pan without adding oil, and cook until both sides are golden brown before removing it from the pan.

Pat the scallion pancake to loosen it a bit, and the layers inside will come out. Scallion mille-feuille pancakes are so delicious that you can't stop eating them.