Green Onion Pancake

I learned to make Green Onion Pancakes at a Chinese Food cooking course I took, and they are so tasty and easy to make.  This time of year, our onions and garlic are not really ready yet.  We have green garlic and some onions left from last year, but right now green onions are plentiful, so this is a great side dish to really anything.  We made this version with whole wheat flour which gave it more of an Indian Chapati flare!

Green Onion Pancake

• 2 cups of flour (Ont if you can find it!)
• Water (just enough to make a wet dough)
• 1 cup of chopped green onions (Ont)
• 1/4 cup canola oil (again, Ont if you can find it)
• pinch of salt

Place all the flour on a clean dry surface and make a little well for the water.  Add a little at the start and then continue to add a few drops at a time until you have a dough that is a nice consistency to be rolled out.  Use a rolling pin to roll out the dough as thin as you possibly can.  You should have one large circle of dough.  Brush the entire surface with half the oil, sprinkle with salt and spread the onions over the whole surface.  Next start at one side and roll up the dough, with the onions inside, into a tight cigar shape.  Now, take one end of the cigar and roll it tightly into a spiral circle.  It should make one large thick circle of dough.  Next, take the rolling pin over the pancake and roll it as thin as you can.  Be careful not to use too much pressure as the onions will start to pop through all those lovely layers of dough. 

Either brush the rest of the oil on the pancake and bake in 375 oven for 15 min, or use the oil to fry the pancake on both sides.  Cut into triangles and serve.  The outside should be a bit crispy, but the instead should be like a pastry.  Enjoy!