Known as cong you bing, this Chinese flatbread is made by layering thinly rolled dough with green onion and pan-frying it until crisp. It is a good way to use up leftover dough or spring onions.
Put the flour in a bowl and gradually add the hot water, kneading until you get a smooth dough. Cover and rest for 15 minutes.
Roll the dough into a thin 3 mm rectangle, brush with sesame oil and scatter over the salt and spring onion. Roll it up like a log, coil it into a spiral, then flatten it out again.
Heat the vegetable oil in a pan and cook the flattened dough over medium heat, turning every 4-5 minutes, until both sides are golden and crisp.
While still hot, lightly pat the flatbread to loosen its layers, then slice and serve warm.
If you roll the dough too thin, the layers tear while cooking; do not go below 3 mm. Allergens: contains wheat (gluten).
Hamuru rulo yapıp salyangoz gibi sardıktan sonra 10 dakika daha dinlendirdim, açması çok daha kolay oldu ve katmerler pişince güzelce ayrıştı. Yeşil soğanı biraz fazla koydum, o yüzden 4 yıldız.
Hamuru sıcak suyla mı yoksa soğuk suyla mı yoğurmak lazım, tarifte sıcak su yazıyor ama ben soğuk suyla denedim ve hamur çok sert oldu, katmanları hiç ayrılmadı.
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