Yeast pancakes with green onions

Ingredients:

• 4 cups (540 g) bread flour, plus extra for dusting
• 2 tbsp (25 g) granulated sugar
• 2 and 1/4 teaspoons of instant yeast
• 1.5 tsp coarse salt
• 1.5 cups (360 g) warm water
• 2 tsp dark sesame oil + extra for dressing
• 4 tbsp (30 g) neutral vegetable oil, plus extra for greasing the bowl
• 6 green onions, thinly sliced ​​(about 1 cup/114 g)
• 6 tbsp (45 g) sesame seeds
• Sea salt flakes, for serving

Preparation:

1. In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, and coarse salt. Add the water, sesame oil, and 2 tablespoons of neutral oil. Mix on low speed until a fluffy dough forms, scraping down the sides of the bowl as needed.
2. Increase the mixer speed to medium and knead for 8–10 minutes, until the dough is soft and smooth and begins to pull away from the sides of the bowl. Remove the dough from the bowl, divide it in half, and transfer each portion to a greased bowl. Cover with plastic wrap or a clean towel and let rise until doubled in size, about 1 hour.
3. Place one piece of dough at a time on a lightly floured work surface. Roll each piece into a circle 35 cm in diameter and approximately 0.5 cm thick. Brush the surface of each circle with a thin layer of sesame oil, then sprinkle evenly with green onions.
4. Roll each circle tightly into a log. Gently stretch each log, then roll it into a snail shape. Flatten slightly and place on a floured baking sheet. Cover with plastic wrap or a clean towel and let rise for 20–30 minutes.
5. Position a rack on the middle shelf of the oven. Preheat the oven to 200°C.
6. Heat an oven-safe nonstick skillet or an 8-inch cast iron skillet over medium heat. Add 1 tablespoon of neutral oil and heat, spreading the oil over the entire bottom. Take one of the pancakes and flatten it with your hands to fit the skillet. Brush the top with water and sprinkle with 3 tablespoons of sesame seeds.
7. Place the pancake, sesame-side up, in the oil and cook for 4–5 minutes (you can stir it, but try not to stir it too often) until the bottom is deep golden. Flip it over with a spatula, transfer the pan to the oven, and bake for 10 minutes, or until both sides are deep golden. Tap the crust with a hammer; it should sound hollow.
8. Invert onto a wire rack and let cool for a few minutes. Before serving, slice the pancake and sprinkle with salt. Bake a second pancake in the same manner. Leftovers can be tightly wrapped in plastic wrap or stored in a tightly sealed container in the refrigerator for up to 2 days.