Big Green Onion Pancake

Instructions

1. Mix the yeast with 50 ml warm water and let it proof. In a large bowl combine the flour, 1 tsp salt, 1 tbsp oil, and the yeast mixture; mix with chopsticks until flaky, then slowly add 130 ml water, adding up to 30 ml more if needed, and knead into a ball. Cover and rest 1 hour.
2. Chop the green onions. Roll the dough into a large rectangle, drizzle with oil and brush to coat, sprinkle with salt, and scatter green onion down the middle. Fold the top down over the scallions, drizzle with more oil and salt, top with more scallions, then fold the bottom up and press out the air bubbles.
3. Drizzle with more oil and salt, add scallions to half the dough, fold over and pinch tightly closed, then roll flat while pressing out the air. Optionally pat with water, sprinkle sesame seeds, and press so they stick.
4. Heat a little oil in a pan over medium, add about 3.5 tbsp water, cover, and let warm. Add the pancake sesame-side up and cook 7-8 minutes. Flip, add 2 more tbsp water, cover, and cook another 3-4 minutes until golden and cooked through.