| Ingredients: 1 1/4 Cup(s) water 1 large egg 4 1/2 Cup(s) bread flour 6 Teaspoon(s) kosher salt 8 Tablespoon(s) melted salted butter 16 Tablespoon(s) scallions |
Directions:
---Make the dough--- Whisk the water and egg together. Whisk in the melted butter. Use mixer with bread hook to mix the flour and 2 tsp salt. Slowly add the wet ingredients to the mixer on medium. Mix for about a minute until a dough forms. Turn down to medium low and let mix for seven minutes. Flour the counter and press the dough into a circle so you can divide into 8 equal pieces. ---Shape the dough--- Put a half cup of oil into a 9x13 baking dish. Shape into 8 equal balls and place in the dish, coating completely with oil. Cover the dish and refrigerate overnight. Remove from the fridge and let come to room temperature for about an hour. ---Cook the pancakes--- Oil the countertop. Press out a ball very thin to about 18 inches square. Sprinkle a half teaspoon of salt over the dough. Spread a tablespoon of butter over the dough. Fold like a letter in thirds. Sprinkle with two tablespoons scallions. Fold again into a packet about four by four inches. Transfer to a well-oiled plate then cover and refrigerate for 15 minutes. Oil the counter and press each packet into an eight inch oval. Cook in a cast iron pan over medium heat for about 5-7 minutes on a side. The layers should puff up. After cooking, cover with a towel and scrunch like an accordion to release the layers. Serve with soy dipping sauce and tamarind butter. |