Servings: Makes 16

400g all purpose flour 400g all purpose flour
1tsp salt 1tsp salt
220ml cold water 220ml cold water
4tbsp warm water 4tbsp warm water
9tbsp vegetable oil 9tbsp vegetable oil
6 spring onions, chopped 6 spring onions, chopped

Sift the flour and salt into a bowl and gradually add the water, mixing to make a sticky dough. Add the warm water and knead the dough until smooth. Place in a bowl, cover with a damp towel and leave to rest for 30 minutes.
Mix 6 tbsp of the oil with the spring onions and set aside.
Turn out the dough onto a lightly floured work surface and knead lightly, then divide it into four equal pieces. Roll out each piece into a rectangle about 20x10cm. Spoon 1 heaped tbsp of the spring onion mixture onto each piece of dough and spread it to cover the dough.
Starting at one of the long sides, gently roll up each piece of dough to make a long shape.Coil each log into a snail shape and tuch the end underneath. Using the rolling pin, roll out the dough into a pancake about 5mm thick. Try not to break the dough when rolling out. If it's a bit thicker, just cook it for slightly longer.
Heat a frying pan over a medium-high heat and add the remaining 3tbsp of oil. Cook the pancakes one at a time for about 1 to 2 minutes on each side. Keep the pancakes warm while you cook the rest of the batch, then serve hot.