1/2 teaspoon grated or slivered fresh gingerPlace flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball.
Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Season with salt.Twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.
Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again.Re-roll into a 7-inch disk, brush with oil, and transfer to a plate lined in foil or parchment paper. Repeat steps two and three with remaining pancakes and stack them.Grill the PancakesWhen all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
Who knew? I’ve been double spiraling and placing them on top of each other for years. I’m gonna try this. Thanks.
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