Taiwanese Flaky Scallion Pancakes
- Makes8 pancakes
- Cook Time2 hours
- Active time plus coolingplus 24 hour overnight rest
- 1
These flaky scallion pancakes are similar to Malaysian or Indonesian roti and are rich in flavor yet light because of the many delicate layers. You'll need a large, smooth table or countertop for working. The pancakes are best when the dough is made and refrigerated a day ahead, but they can be shaped and frozen, then thawed and cooked just before serving. To do so, once the pancakes have been pressed into 8-inch ovals, freeze them in a single layer on baking sheets lined with lightly oiled kitchen parchment. Freeze until solid, then stack between sheets of lightly oiled parchment and place in a large zip-close bag. Seal and freeze for up to a month. When ready to cook, thaw on the parchment liners just until pliable, then cooked as directed.
Don't use all-purpose flour. Bread flour is essential for a dough that can be stretched paper-thin. Don't worry if the dough forms a few tears or holes as you stretch it; they won't matter in the finished pancakes. Don't skimp on the oil used on the countertop; a thin but thorough coating is required.
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