This is a Chinese dish that is used all over Asia; it would be the equivalent of a naan bread. Simple ingredients but requiring some elbow grease. This pancake makes a great platform for other dishes. I used it with a teriyaki and ginger snap pork loin and added a little hoisin sauce. I hope you like it

1/2 cup all-purpose flour (more for counter)
1/2 cup pasta flour
1/2 teaspoon salt
1 cup scallions
3/8 cup hot water
2 tablespoons oil, divided
1 teaspoon Chinese 5 spice

In bowl mix both flours and salt.

Add scallions.

Add water and 1 tablespoon of oil using the oil to coat fingers.

Mix ingredients until they form a ball. Kneed for 5 minutes.

Coat counter with flour.

Divide ball into 8 smaller balls.

Roll each ball into 1/8 inch rounds. Sprinkle each side with Chinese 5 spice.

Heat nonstick skillet on medium heat and add oil.

Add rounds to skillet and cook for 6-7 minutes until it browns on the bottom.

Flip and cook other side to golden brown.

Top with ginger snap pork loin (recipe on this blog) and hoisin sauce.