Chinese puff pancakes are a popular dish in Asian countries. Their peculiarity lies in the preparation of dough, namely, in the unusual kneading of a mixture of various types of flour with the addition of water of different temperatures. With all the additives, the pancakes with herbs are simply excellent.
Use wheat flour as the main ingredient and rice, whole grain, or corn flour as a supplement. In addition to green onions, you can add other aromatic herbs to the filling. Vegetable counterparts are allowed instead of olive oil. The variant is comparatively different from the classic recipe, be sure to pay attention to the fact that the dough is prepared without adding salt, which is poured afterwards, along with herbs.
Chinese style puff pancakes with herbs
Sift flour into a mixing bowl.
Add spices, stir with a dry whisk.
Divide the flour mass into 2 slides. Make a depression in each slide.
Pour room temperature water into one recess, and fill the other with boiling water. Knead the mass first with a spatula, then with your hands.
Roll the dough into a bun, leave under plastic wrap for 20 minutes.
Divide the dough into four to five parts. Roll each part as thin as possible. Brush the surface of the dough with olive oil, sprinkle with finely chopped green onions and salt.
Roll into a roll, roll into a snail. Do the same for the rest of the divided test.
Trying not to damage the layers, roll the snail into a cake around the diameter of the pan. Fry the pancake on both sides in a pan.
Cut the finished pancakes into segments, garnish with herbs and serve.
You can supplement the serving with fresh vegetables, soy sauce, tabasco. The pancakes have a crispy layered structure, an unusual taste with aromas of Asian spices. Pancakes lose their crispy properties during storage.