Servings: 4 to 6

Dough: subheading: Dough:
1 cup warm water + 2tbsp 1 cup warm water + 2tbsp
3 tsp sugar 3 tsp sugar
1.5 tsp active dry yeast 1.5 tsp active dry yeast
3 tbsp oil 3 tbsp oil
384g all-purpose flour, plus more for flouring your work surface 384g all-purpose flour, plus more for flouring your work surface
1.5 tsp salt 1.5 tsp salt
 
Filling: subheading: Filling:
1/4 tsp salt or more to taste (see notes) ¼ tsp salt or more to taste (see notes)
1 cup finely chopped scallions 1 cup finely chopped scallions
3-4 Garlic cloves, minced 3 to 4 Garlic cloves, minced
Neutral oil for brushing Neutral oil for brushing
 
For Cooking: subheading: For Cooking:
Neutral oil Neutral oil

Combine the dry ingredients for the dough in a large bowl. Add the water and oil and mix until combined. Knead dough for about 5 minutes then cover and let sit for 1 hour.
Roll the dough out in to a large rectangle, brush with some oil then sprinkle on the scallions and garlic. Sprinkle with salt. Roll the dough up in to a log and cut in to three equal pieces. Take each piece at a time and gently thin out in to a long rope then curl it in on itself like a spiral.
Take each spiral and roll out in to a round 8" disc then cover and let sit for 15 minutes.
Heat a large non-stick or cast iron pan over medium heat. Add some oil to coat the surface of the pan. Once the oil is hot, place the bing on the pan. Leave to cook over medium heat for 4 to 5 minutes or until golden brown and crisp.
Carefully flip the bing over and then cover your pan. This will help to cook the insides since the bing is quite thick. Leave the pancake to cook and the remaining side to crisp up for another 4 to 5 minutes.
Remove the cover and check on the remaining side. If it’s golden brown and crisp, you can flip if over and crisp the other side more, if you’d like. Both sides should be golden brown. Repeat with remaining discs.
Allow to cool for 5 minutes then cut each disc in to 4 equal triangles.