Ingredients:
About 2 cups flour of choice
1 tsp sea salt
5 tbs sunflower oil, divided
About 10 green garlic stalks, trimmed and chopped (about 2 cups)
3 tbs reduced-sodium soy sauce
1 tbs unseasoned rice vinegar
1 tbs toasted sesame oil, divided
1 tsp chili-garlic sauce or Sriracha chili sauce (optional)
Directions:
1. Stir together flour, salt, and ¾ cup plus 1 tbs water until a shaggy mass forms. Turn out onto a floured work surface and knead until smooth and elastic, 3-5 minutes. Wrap in plastic wrap and let rest 30 minutes.
2. Meanwhile, heat 1 tbs oil in a large skillet over medium heat. Add green garlic and cook, stirring often, until softened and browned, 4-5 minutes.
3. Whisk together the soy sauce, vinegar, 1 tsp sesame oil and the optional chili oil in a small bowl to make a dipping sauce.
4. In a small bowl, mix 1 tbs oil with the remaining 2 tsp sesame oil.
5. Divide dough into 4 equal parts and pat each into a disk. Roll each disk into a very thin circle about 12-inches wide, using just enough flour on the work surface to prevent sticking. Lightly brush each circle with the oil mixture and sprinkle with even amounts of the chopped garlic.
6. Roll up each dough circle like a cigar then, starting at one end, coil the tube into a spiral (so it looks like a cinnamon bun) and press the outer edge into the spiral to seal. Sprinkle each spiral with flour and use a rolling pin to carefully roll into a flat disk about 6-inches wide (some garlic may poke through).
7. Heat 2 tsp sunflower oil in a skillet over medium heat. Cook pancakes one at a time, adding fresh oil for each cake and turning them over once or twice until deep golden brown and crisp, about 8 minutes per side.
8. Cool pancakes slightly on a wire rack before cutting into wedges. Serve with the dipping sauce.
Serves 4-8