Spring onion pancakes

10 - 20 mins

A favourite at Chinese restaurants, these moreish pancakes can be served in the place of bread with many meals, or with a spicy dipping sauce as part of a Chinese-style meal.

325g/11 ½ oz plain white flour
1 bunch (100g/3 ½ oz) spring onions
Salt, to taste
4 tbsp vegetable oil, for brushing and frying
Trim the spring onions and chop them finely.
Put 250ml/8 ½ fl oz of warm water into a large mixing bowl. Add the salt. Gradually add flour until you have a dough that can be lifted out of the bowl in a ball. Transfer to a floured worktop and knead, gradually incorporating the remaining flour. Bring the dough into a ball and cut it into four.
Take one of the dough pieces and roll it into a large rectangle. Brush lightly with vegetable oil and sprinkle with a quarter of the chopped spring onions. Starting from a long edge, roll the dough tightly into a snake shape.
Cut the snake in half and then coil each half, as if you were coiling a rope. Pat flat and then use a rolling pin to roll each coil into a flat bread about 15cm/6in in diameter. Continue with the remaining dough, then fry each bread in a little oil on both sides, until golden. Cut into wedges to serve.