Crispy Flaky Chinese Scallion Pancake
Don't worry, scallion pancake has no resemblance to the fluffy buttermilk pancake that shows up on your breakfast platter. It's a savory side dish, popular in mostly northern Chinese regions (where wheat is the predominant grain of choice). For southerners like me (hardcore rice consumer), it's one of the first wheat dishes that we liked enough (lie, we loved it) and accepted into our rice-centric diet. It's this flat pancake like disc, usually pan fried (or "tandoori'ed") to create a laminated dough and scallion heaven. Even for scallion non-eater (i.e. yours truly), it's delicious and worth making an exception for. It's also very quick to make with ingredients readily available in most western supermarkets. So for stranded (used to) international students living in the heart of westerners' communities, it's one of those few items that we can recreate that authentic taste without making any sacrifice nor going out of our way to purve