Spring onion Pancakes with herbed tomato Confit
Ingredients
- For the Dough
- 2 cups flour (AP)
- 1/2 tsp kosher salt
- 1/2 cup boiling water
- 1/4 cup cool water
- for the filing:
- 1/4 cup AP flour
- 1/4 cup olive oil
- 1/2 tsp kosher salt
- 1 cup chopped spring onions
- More oil to fry the pancakes in
Instructions
- mix the fiour and salt in the bowl of a mixer. You can do this by hand. You will use a dough hook to make the dough.
- Add the boiling water a little at a time until a dough begins to form. Add some cool water if it is still dry.
- Put the dough aside in a covered bowl. Allow it to rest 20 minute.
- Make the paste for the filling by mixing oil, salt and flour. Chop your onions at this point.
- Cut the dough into 4 to 8 balls. Do one ball at a time. Roll out with a rolling pin into a circle or rectangle.
- spread the oil and flour paste over the surface. Then evenly sprinkle the spring onions on top
- Roll up the onions inside the dough, like rolling up a carpet or yoga matt. Make it tight. Fold in the ends to keep the filling inside.
- Then, roll the roll in on itself so it looks like a raw cinnamon bun.
- Flatten the rolled dough with your hand and then roll out with a rolling pin until it is as flat at a pancake.
- Heat oil in a saute pan over medium heat. Put the pancake in and cook 2 to 3 minutes per side. It should be golden brown and cooked through evenly.
- Cut like a pizza and Serrve with Tomato chutney on each triangle