By Traeger Kitchen
These griddle-fried flatbreads are crisp outside, flaky inside, and full of the punchy flavor of scallions. Thanks to the large surface area of the flat top, you can cook 8 pancakes at once so everyone can enjoy this Chinese-restaurant favorite together.
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|2 Cup||all-purpose flour, plus more for dusting|
|2 Teaspoon||kosher salt|
|3/4 Cup||boiling water|
|3 Tablespoon||low sodium soy sauce|
|2 Tablespoon||rice vinegar|
|1 Clove||garlic, minced|
|1 Teaspoon||light brown sugar|
|2||scallions, trimmed and thinly sliced|
|2 Tablespoon||toasted sesame oil|
|6||scallions, trimmed and thinly sliced|
|1/2 Cup||canola oil or other neutral flavored oil with a high smoke point, divided|
Make the pancakes: Combine the flour and salt in a food processor and pulse three times. With the motor running on low speed, add the boiling water until the dough just comes together in a ball. Alternatively, you can mix the dough by hand, but the water will make it hot. Whisk the flour and salt, then use chopsticks or a fork to mix in the water.
2 Cup all-purpose flour, plus more for dusting
2 Teaspoon kosher salt
3/4 Cup boiling water
Transfer the dough to a clean work surface and knead until smooth, about 8 to 10 minutes. Cover with a kitchen towel and let rest for 10 to 15 minutes.
While the dough rests, make the dipping sauce: In a small bowl, combine the soy sauce, rice vinegar, garlic, brown sugar, and scallions and stir to combine. Set aside until ready to serve.
3 Tablespoon low sodium soy sauce
2 Tablespoon rice vinegar
1 Clove garlic, minced
1 Teaspoon light brown sugar
2 scallions, trimmed and thinly sliced
When ready to cook, preheat 2 zones on the flat top to medium heat for 10 minutes.
Meanwhile, divide the dough into 4 equal pieces and shape into balls. Keep 3 of the dough balls covered with the towel and roll the fourth out to an 8-inch disc. Brush the disc all over with some of the sesame oil and sprinkle with 1 heaping tablespoon of the scallions. Starting from the bottom, roll up the pancake to make a log. Coil the log up into a tight pinwheel and tuck the end under the coil. Use your hand to flatten the pinwheel, then roll it back out to a 7-inch circle. Repeat with the remaining dough.
2 Tablespoon toasted sesame oil
6 scallions, trimmed and thinly sliced
Drizzle or squirt ¼ cup of the canola oil over the hot cooktop then use a spatula to spread the oil in an even layer. Add the pancakes and cook until golden brown on one side, about 5 minutes. Add the remaining ¼ cup of vegetable oil around the pancakes on the griddle, then flip the pancakes over and continue cooking until the other side is golden brown, about 2 minutes more.
1/2 Cup canola oil or other neutral flavored oil with a high smoke point, divided
Serve the pancakes warm or sliced into smaller pieces with the dipping sauce. Enjoy!