Spring Onion Pancakes

• 1 ½ cups wheat flour
• ½ cups Maida
• 1 cup warm water
• Oil for the pancakes, such as vegetable, sesame, or shortening
•  salt
• 1 cup spring onion greens, chopped fine

Method:

• Mix the flours well then gradually add the water and make a smooth
  dough. Knead a bit more till the dough is smooth and elastic.
• Coat this ball of dough lightly
  in oil and put it back in the bowl. Cover the bowl with a plate and let the
  dough rest for about 30 minutes.
• Mix the spring onion greens with salt in a bowl and set aside.
• Make balls out of the dough the size of which is bigger than a table
  tennis ball and smaller than a tennis ball.
• Roll out 1 ball until it is a thin circle. (Actually rolling it
  in a rectangle will make better sense but I am more used to a circle.
• Brush the top of the rolled out dough with oil, then sprinkle it evenly
  with chopped spring onion and salt mixture.
• Roll up the dough in a tightly coiled long snake of rolled-up dough.
• Coil the dough and let it rest for at least 15 minutes, while you
  repeat this process with the rest of the dough.
• Roll out the coiled dough bundle into a flat, smooth, round pancake with
  a rolling pin or with your hands.
• Heat a tawa over medium-high heat, and transfer the rolled out pancake
  to the tawa.
• Cooking is like you cook a chapatti just a little different, wait till
  you get small bubbles on the pancake.
• Once there are bubbles turn it around, increase the flame and spoon ½ tsp
  of oil around the edges. Smear the backside of the spoon to the pancake. Almost
  immediately you will get a delicious cooked smell. The pancake has brown spots
  on the underside.
•  Flip and cook for an additional
  2 minutes on the other side, or until golden brown.
• Repeat steps for cooking the pancakes till all are done.
• Serve immediately with soy sauce
  or another dipping sauce.

•  This recipe calls for oil in two different places: Once to make
  the filling, and once to fry the pancakes I used the same rice bran oil both
  places.
•  If you would like to make a few pancakes but save the rest for
  later, you can save the dough in the fridge for up to 5 days. Just make sure
  the dough is oiled and well-covered. You can also roll out individual pancakes
  and stack them between well-oiled layers of wax paper.