Ingredients

• 300g (2 cups) plain flour
• 1 1/2 teaspoons salt
• 200ml boiling water
• 2 tablespoons sesame oil
• 1 tablespoon vegetable oil
• Plain flour, extra, to dust
• Sesame oil, extra, to brush
• 5 green shallots, ends trimmed, green section only, thinly sliced
• Vegetable oil, extra, to grease

Method

• Step 1 Place the flour and salt in a large bowl. Make a well in the centre and add the boiling water, sesame oil and vegetable oil. Use a round-bladed knife in a cutting motion to stir until well combined. Set aside for 10 minutes to cool slightly.
• Step 2 Turn the dough onto a clean, lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in a large bowl. Cover with a tea towel and set aside in a draught-free place for 30 minutes to rest. When dough is cool, use your hands to form it into a ball. Turn the dough onto a clean, lightly floured surface and knead for 5 minutes or until soft and smooth.
• Step 3 Use your hands to roll dough into a 24cm-long log. Use a small sharp knife to cut dough into 24 slices. Use a lightly floured rolling pin to roll one dough portion into a 10cm-diameter disc. Repeat with remaining portions.
• Step 4 Brush one side of a disc with extra sesame oil and sprinkle with shallots. Roll up tightly to enclose shallots. Roll up lengthways to make a coil. Use a rolling pin to roll out into a 10cm-diameter disc. Repeat with remaining discs, sesame oil and shallots.
• Step 5 Heat a non-stick frying pan over medium heat. Brush with extra vegetable oil to lightly grease. Cook 2 pancakes at a time for 1 minute each side or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining pancakes. Serve on a platter with chicken.