Cuisine
Time
24 hr mins
Servings
4 people people
• In a mixing bowl, add flour and salt and make a small well in the middle of the bowl. Using chopsticks or by hand, pour in hot water and mix till water is evenly distributed (dough should still be very dry). Add room temperature water and bring together dough with your hands. Once a dough forms, tip out onto the work surface and knead for 3-5 minutes or until smooth. Do not knead the dough for too long, we want it to stay quite soft. Wrap in plastic wrap and rest for minimum 2-3 hours, or overnight. The longer you rest the dough, the thinner the layers and the softer the final pancake will be.
• To make the paste, in a small bowl combine flour, salt, spring onions, and Sichuan peppercorns ( optional). Bring oil and spring onions to a gentle simmer to slowly infuse the oil, around 10-12 minutes on low heat or till spring onions are light brown. Remove spring onions then pour hot oil over into the bowl and wait several minutes till sizzling subsides. Mix till a thick paste forms. If the paste is still very thin, add more flour.
