Scallion Pancakes

Sift flour into a mixing bowl. Add yeast, sugar and salt. Blend together well. While stirring, add the warm water and olive oil; mix to incorporate all the flour.

Turn out onto a lightly floured surface and knead until a smooth dough is achieved. Cover with a damp kitchen cloth and let sit 30-40 minutes to rise.

On the same floured surface, turn out the dough. Form into a 1” log and cut into 8 equal pieces. Using a rolling pin, roll out each piece of dough to a 4 or 5-inch circle. Brush with a bit of olive oil and scatter a handful of scallions on. Roll up, fairly tight, taking care to not push out the scallions. Now that you have a “rope,” roll it a bit to lengthen it then roll that up, forming a coil. Roll these coils out again with a rolling pin, forming the pancakes, again taking care to not squish the scallions out.

At this point you can freeze them if you wish.

Heat enough canola oil in a skillet to pan fry. When the oil is hot, fry pancakes until golden brown on both sides. Remove to a cooling rack to drain.