Ingredients:
About 2 cups flour of choice
1 teaspoon sea salt
About 5 tablespoons olive oil
About 10 green garlic stalks, trimmed and chopped to make 2 cups
3 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon chili garlic sauce or Sriracha chili sauce
1 tablespoon toasted sesame oil

Directions:

  1. Stir flour, salt, and ¾ cup plus 1 tablespoon boiling water in a bowl until a shaggy mass forms. Turn onto a floured work surface and knead until smooth and elastic, about 3-4 minutes. Wrap in plastic and let rest 30 minutes.
  2. Meanwhile, heat 1 tablespoon oil in a frying pan over medium heat. Cook green garlic, stirring often, until softened and starting to brown, 4-5 minutes.
  3. Combine soy sauce, vinegar, chili sauce, and 1 teaspoon sesame oil in a small bowl; sea aside.
  4. Divide the reserved dough into 4 pieces and pat into a disk. Roll each into a very thin circle about 12 inches wide, using just enough flour on the work surface to prevent sticking. In a bowl, mix 1 tablespoon oil with the remaining 2 teaspoon toasted sesame oil. Lightly brush dough circles with oil mixture. Sprinkle one quarter of cooked garlic greens over each piece of dough.
  5. Roll up each garlic sprinkled dough circle like a cigar. Starting at one end, coil tube into a spiral so it looks like a cinnamon roll and press outer end to seal. Sprinkle each spiral with flour and carefully roll out into a flat disk about 6 inches wide (some garlic may poke through).
  6. Heat 2 teaspoons oil in a frying pan over medium heat. Cook pancakes one at a time, adding oil for each batch and turning pancakes once or twice, until deep golden brown and crisp, about 8 minutes per side.
  7. Cool pancakes slightly before cutting. Serve with dipping sauce.

Makes 4