Preparation time:
- 120mins
- The dough needs to rest for 1h - I usually prefer to prepare it a day in advance and let it rest in the fridge.
Specialty:
- Dairy-free
- Vegan
In my hometown in Italy, we have a very traditional flat bread called ''Piadina''. The first time my husband came to visit my family, they prepared the Piadina for him to try and it immediately reminded him of the Chinese Scallion Pancakes. We have decided to make our own version of the Chinese Pancakes leverage on Italian ingredients such as the extra-virgin olive oil.
Ingredients:
Dough:
- 400g Organic Stone-grounded Whole Wheat Flour (for 5 pancakes)
- 250g Warm Water
- Extra-virgin Olive Oil
- Salt
Seasoning:
- 4-5 Spring Onions
- Extra-virgin Olive Oil
- Salt
- Black Pepper
Instructions:
- Start preparing the dough by mixing in a bowl the whole wheat flour with a teaspoon of salt.
- Gradually pour warm water in the bowl and start mixing the flour to create the dough.
- Start knead with your hands to create the dough until you get an omogeneus and elastic consistency.
- Once the dough is ready, grease the bowl with oil, cover the dough with a towel or plastic wrap and and let it rest for 1 hour.
- Finely chop the sping onions and separate the white part from the green. Pan-fry the white part with a little bit of extra-virgin olive oil for a couple of minutes.
- Cut the dough into 5 pieces.
- Roll each piece in the shape of a little ball and start flattening with your hands. Use a rolling pin to flatten the dough into a rectangular shape. Make sure the surface where you are rolling the dough is greased with oil to prevent the dough from sticking. Get the dough as thin as possible, ideally to be able to see through.
- Season the dough with sea salt, black pepper and the spring onions (both the green and the white pan fried parts).
- Start folding the dough from the botton. I usually follow the process that my grandmother is using to make tagliatelle and tagliolini. Fold 3cm from the bottom and keep folding untill you reach the middle of the dough. Repeat the same process from the top and overlap the 2 layers creating a tube. Starting from one end, roll the tube on itself to create a spiral. Flatten with the wooden stick the dough to create a circular flat bread shape.
- Repeat thi process for the remaining balls of dough.
- Heat a pan and add a tea spoon of extra-virgin olive oil and pan-fry the pancakes. Cook for 3-4 minutes each side until they are golden brown.
- Eat them while they are warm!