(easy)

This is using the same steps as what I typically follow to make Chinese scallion pancakes but swapped since I didn't have any scallions.

ingredients

• fresh basil, the more the better

• 1 tbsp lemon juice

• black pepper

• olive oil

• kosher salt

• 1/2 cup all-purpose flour

• 30mL warm water

• (optional) shredded cheese, garlic

steps

1. In a food processor, combine basil, lemon juice, black pepper, olive oil, salt, and any other seasonings (like garlic). It only needs to be roughly processed to create a paste.

2. In a small mixing bowl, combine flour, salt, and water. Knead into a ball. Add a little more flour or water if too dry or too wet. Cover with plastic wrap and let sit for 20-30 minutes.

3. On a lightly floured surface, turn out dough and press lightly into flour on both sides to prevent sticking. Roll out with a rolling pin as thin as possible without tearing.

4. Spread basil paste onto dough leaving 1" along the edges. Wet the border with some water to help with sealing.

5. Roll similar to when making a cinnamon roll - pinch ends and seam to seal.

6. Roll inwards to create a spiral. Tuck the end under and using a rolling pin, roll flat until ~1/8 inch thick. It's okay if some of the paste mixture comes out - just spread it back on top if you'd like.

7. Heat a large pan to medium heat. Drizzle some olive oil and transfer the pancake onto the pan.

8. Cook each side for about 3-5 minutes or until golden brown with some brown spots. If adding cheese, add it after turning over to cook the second side.

9. Let cool slightly about 2 minutes. I like using my hands to tear it apart to enjoy the flakiness texture. Enjoy!