A Chinese street-food favourite, cong you bing is made by rolling an oiled dough with scallions and pan-frying it until the layers turn crisp. It can be frozen before cooking, which makes it a handy snack to have on hand.
Knead the flour with the hot water and salt into a smooth dough, cover and rest for 20 minutes.
Roll the dough into a thin rectangle, brush with sesame oil, scatter the scallions, roll it up tightly and coil it into a snail shape.
Press the coiled dough with your palm to flatten it into a round.
Heat the oil in a pan and fry the pancake for 15 minutes, turning once, until golden and crisp on both sides.
If you plan to freeze the rolled dough, let it sit at room temperature for half an hour before frying. Allergens: contains gluten (flour).
Hamuru 20 dakika yerine yarım saat dinlendirdim çünkü mutfağım soğuktu, açması o kadar daha kolay oldu. Katmanları görebilmek için ilk denememde biraz kalın sardım, bir dahaki sefere daha ince açacağım.
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