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 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.