6 cups all-purpose flour plus 5 teaspoons, divided, plus more for dusting
1 cup warm water (130°F)
1 cup cool water (70°F)
20 teaspoons canola oil, divided
1¼ teaspoons salt
1¼ teaspoons ground pepper
1¼ cups very thinly sliced spring onions
Prep 1hour 15 minutes
Ready In 1 hour 30 minutes
Place 6 cups flour in a large bowl. While stirring, slowly add warm water. Add cool water and stir until the dough comes together. Transfer to a lightly floured surface and knead until smooth, about 5 minutes. Divide the dough into 5 equal pieces (about 9 ounces each). Cover with plastic wrap and let rest for 10 minutes.
Roll out a piece of dough on a lightly floured surface into a 9-by-6-inch rectangle. Brush with 2 teaspoons oil and sprinkle with ¼ teaspoon each salt and pepper. Add ¼ cup spring onions to the bottom half and sprinkle with 1 teaspoon flour. From the bottom, roll the rectangle into a log. Let rest for 5 minutes. Repeat with the remaining dough.
Stretch and roll each log to about 32 inches long. Spiral both ends of the log toward the center of the roll, making one side bigger than the other. Stack the small spiral on top of the other and press down. Let the mounds rest for 10 minutes.
On a lightly floured surface, roll each mound into a circle about 9 inches wide.
Heat 2 teaspoons oil in a medium nonstick skillet over medium-low heat. Add 1 pancake and cook until golden brown on both sides, about 5 minutes total. Transfer to a plate and cover loosely with foil to keep warm. Repeat with the remaining 8 teaspoons oil and 4 pancakes.
Serving size: ⅓ pancake
Per serving: 243 calories; 7 g fat(1 g sat); 2 g fiber; 40 g carbohydrates; 5 g protein; 153 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 85 IU vitamin A; 2 mg vitamin C; 16 mg calcium; 2 mg iron; 197 mg sodium; 80 mg potassium