Multi-layered scallion pancakes
Pancakes
American cuisine
Here's a recipe for creating one of the beloved street snacks in Taiwan, thin and soft flatbreads with multi-laminated diced scallions and scallion oil. <br /> <br />NOTE: One of the tricks, I believe, is not to roll the dough to such deadly thinness that you lose the layers. The first roll-out, when you apply the scallion oil, should be slightly thinner than 1/8 inch. And the final roll-out should be a bit thicker than 1/16 inch. Any thinner than that, and you’ll flatten out all the work you’ve done. I’m not gonna lie: You may fail the first time. But it will eventually take you to yummy town. <br /> <br />There’s no reason why the awesomeness of this flatbread can’t be expanded to other herbs besides scallion. Think basil, a little rosemary, thyme, or garlic and parsley. Whatever you have on hand, really, is going to turn these flatbreads into great snacks or a show-stealing addition to a bread basket (don’t you loooove bread baskets!?)
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