Mongolian Scallion Pancakes

Servings: 12

Ingredients:

1 cup feta cheese, crumbled

2 cups flour

1 cup water

Oil for deep frying

Cooking Instructions:

Mix the flour and water into a smooth ball of dough. Set aside to rest for 20 minutes. On a lightly floured surface, roll dough into a large flat disk. Scatter 1/2 cup of the chopped scallions over the surface of the dough, reserving the remaining 1/4 cup for topping. Roll the dough, jelly-roll style, into a long roll. Slice the dough into 12 equal pieces. Roll each piece into a disk about 1/8" thick. Pour enough cooking oil into a frying pan to fill it about 1/2" deep, and heat to frying temperature. To test, a tiny pinch of dough dropped into the oil should sizzle and float. To fry the scallion flatbreads, slide them one at a time into the sizzling oil. Fry until slightly puffed and golden brown on both sides, turning once. Remove from the oil and drain on paper towels. Divide the feta cheese and remaining chopped scallions into 12 equal portions and sprinkle over each flatbread. Toast in the oven at 400 degrees until cheese is lightly melted. Serve hot.

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