Scallion Cake
- Ready In:
- 28mins
- Ingredients:
- 6
- Yields:
-
16 wedges
ingredients
directions
- Put flour on a board; make a well in the center and add the water; mix into a soft, smooth dough and divide into 2 portions.
- Roll each portion very thin.
- Brush each with 1 tablespoon of oil; sprinkle with 1 teaspoon salt.
- Spread half the scallions evenly on each sheet.
- Roll each portion up like a jelly roll; coil it up so it's lying flat on the board in a spiral.
- Flatten with a rolling pin until it is 7-inches in diameter.
- Heat 1 tablespoon of oil in a small saute pan; add the cakes, one at a time, and fry 2 minutes on each side.
- Cut each cake into 8 wedges (I use a pizza cutter) and serve.
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Reviews
-
i used sesame oil and less than the recommended amount of salt and it was still too salty. also when i coiled it up, i had a hard time getting it to stay when i rolled it out, it would kind of unravel. things i would do next time- use even less salt and use vegetable oil (i don't know what i was thinking to not follow the recipe) to get that flavor that i'm used to. and roll it differently. i was also a little stingy on oil, but i think if i put the given amounts, it would be fairly greasy and exactly what i expect. loved the flakiness.
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RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin