Add the diced shallots and saute until soft (2-3. They're believed to have originated in China, where they've been enjoyed for centuries. That said, the perceived simplicity is deceiving, for this recipe ultimately tells the. Chili Oil: Add some heat to your scallion pancakes by serving them with chili oil. Scallion pancakes are believed to have originated in the city of Yangzhou in the Jiangsu province of China. Coil the snake into a circle. Whisk 2½ cups flour and 1 tsp. Directions: Add Flour, Salt, and Water in a bowl and mix until a shaggy dough forms. A Korean scallion pancake is called pa jun (or pajeon). Process for 15 seconds. Mix on medium speed while slowly adding the remaining. Take your hands and bring the dough together. Toss the scallions into the pan. Heat a large skillet over high heat. 1 tbsp za’atar (not traditional & optional). Flip to the other side and let it cook evenly for a similar time. Do Ahead: The sauce can be made 2 weeks ahead. Prepare pancake ingredients: Combine the chopped seafood, pinch of salt and a pinch of ground black pepper in a small bowl. Don't mix it, just let it soak in. Brush the rectangle with 1 tablespoon each canola and sesame oil. Continue stirring until all of the water has been absorbed by the flour. 1 cup scallions, thinly sliced. With processor running, slowly drizzle in about 3/4 of boiling water. Lightly flour the surface again and roll each coil to a 7-inch pancake (1/8 inch thick). 1. Lamination, or the process of folding dough around fat, is what creates the flaky layers so beloved in baked goods. Kimchijeon Recipe Instructions. Roll out the dough into a rectangle about 3mm (1/8 inch) thick. Add the scallion to the oil and cook until the scallions begin to turn golden, 5 to 7 minutes. Mix in sesame oil and 1 cup boiling water with a wooden spoon until a shaggy dough forms. In a small bowl, whisk together water, oil and sugar. 40). Once the oil is heated to 350F, remove it from the heat and carefully pour it into the scallion bowl. The pancake is cooked until it is golden brown on both sides and served hot. They’re also vegan and gluten-free!In a bowl, stir together the flour and salt. Make a small depression in the center of the flour, and pour in the hot water. Heat a few tablespoons of oil in a nonstick frying pan over a medium heat. Instructions. Serve. Put the flour in the bowl of a stand mixer fitted with a paddle. He mixed flour with water and sake and char-grilled the flattened dough. Preparation. “Pa” stands for scallion, and “Jeon” means pancake in Korean. Step 1. 2. It should sizzle, but not burn. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. The dominant flavor in this pancake is egg; it tastes almost like a crispy omelet. In fact, it’s. They Make A Lot of pancakes. Add a little bit of oil on the pan, and when the oil is hot, get the scallion pancake ready. Turn up the fire and then slightly pour the whisked egg in. Amelia Simmons’s American Cookery —thought to be the first all. The use of hot water helps to create a soft dough. **. Add in ½ teaspoon Chinese five spice, 1 tablespoon sesame oil and 1 tablespoon sesame seeds into the bowl with the scallions and mix well. In a small bowl, whisk together sauce ingredients and set aside at room temperature. With processor running, slowly drizzle in about 3/4 of boiling water. Scatter spring onions onto the brushed oil leaving a 1/2 inch margin all around. Roll the dough into a flat circular shape between two pieces of parchment paper. Separate the dough into even-sized balls. A scallion pancake, also known as a green onion pancake or spring onion pancake is a kind of pancake made with scallions. Add the vegetable shortening or coconut oil and mix until the mixture is crumbly. Beef, pork, kimchi, shellfish, and other seafood are. Learn to make authentic scallion pancakes with our step-by-step guide! Crispy and savory, these pancakes are a staple in Chinese cuisine. Gently and carefully flip the pancake and cook the other side for about 3 to 4 minutes, or until cooked through and golden brown. Heat a griddle, skillet, or frying pan over medium high heat and add a thin layer of oil to. Poach chicken in stock, scallions, ginger, pandan leaf. 1 egg. In the bowl of a stand mixer fitted with a dough hook or food processor fitted with the dough blade, combine 2 ½ cups of the flour, 1 tablespoon sesame oil, and the salt. Add 1 cup of thinly sliced scallions, ½ cup of flour, 1 ½ teaspoons of ground peppercorns, and 1 teaspoon of salt to a mixing bowl. In traditional Chinese medicine, the white portion. Pa jun is made with a batter of flour, eggs, salt, and water. In the American colonies, pancakes—known as hoe cakes, johnnycakes, or flapjacks—were made with buckwheat or cornmeal. Lightly flour a clean work surface and a rolling pin. Periodically stop the mixer and use a rubber spatula to push the flour toward the center of the bowl, until the dough hook has worked in all the flour. A pancake called "Funo-yaki" was created by Sennorikyuu, the founder of the Japanese tea ceremony. You’ve likely eaten scallion pancakes at an Asian restaurant, but have you ever considered making them at home? And do you always find that you have leftover scallions and are unsure of what to do with them? Surely scallion pancakes at home would be too complicated, too technical, certainly too time-consuming, and never taste nearly. HOW TO MAKE CHINESE SCALLION PANCAKES. Cook the pancakes in a non-stick skillet for 2 minutes per side, turning once, by spooning the batter by the tablespoon onto the pan. Prepare the seafood, scallions and optional pepper, draining excess water. Roll each piece of dough to form a long stick, and roll each stick to form a snail shape. Pinch dough ball into 2 pieces. [4] [5] Pajeon. Work with one piece at a time, leaving the remaining pieces in the bowl. Plus, it also soaks up the oil residue that comes with the pancakes, rounding out the taste. Roll into an "S" shape, fold onto each other, and gently squish the 2 sides together. 7. Noun [ edit] scallion pancake (plural scallion pancakes) ( US) A Chinese savory, unleavened pancake folded with oil and green scallions. The dough is made with scallions, flour, water, and oil, then pan-fried until golden brown. Warm soup can be served. scallion pancakes) (American) A Chinese savory, unleavened pancake folded with oil and green scallions. Transfer to a floured work surface and knead a few times to. A cup of cut scallions has about 10% of the fiber you need for the whole day. Let the dough rest for about 30 minutes. The perfect balance of crispy and chewy textures, combined with the savory flavors of scallions and other seasonings, creates a mouthwatering experience that's hard to resist. Oil. Dip two fingers into the sesame oil, smear the surface of your rolled out dough with it. Sydney Raslowsky. Repeat steps two and three with remaining dough balls. In a bowl combine the flour and salt and lightly stir to combine. But at its core, scallion pancakes are savory and light pancakes that can be eaten any time of the day. Divide the dough into 4 pieces of equal size. In a small bowl, whisk together egg white and sesame oil; brush over one side of each flour tortillas. Store in an airtight container in the refrigerator. The earliest form of Japanese Pancake dates back to the 16th century. There are many different theories. A recipe for scallion pancakes can be stored in the fridge for up to five days, or it can be frozen or tightly wrapped in plastic wrap. Mix these 2 ingredients well. Repeat with the rest of the dough pieces, making 8 onion pancakes. Discard the ginger slices. Cut the white part of the scallions lengthwise if thick. The Origin of Scallion Pancakes. (use photos above for reference) Take the rested dough out of the bowl and divide it into 4 pieces, about 120g to 125g each. Slowly add water in a steady stream while mixing with a wooden spoon. Mix the flour, boiling water and oil to give a stiff dough. Place a large cast-iron skillet over medium heat. Heat a flat-bottomed non-stick or cast iron pan over medium heat. 5 cups of water. Chinese scallion pancakes by Omnivore’s Cookbook. Cut each pancake into 6 triangles and serve with the dipping sauce. Gently mix them together. Preheat a well-seasoned cast-iron skillet or nonstick skillet (preferably a 9- to 12-inch pan) on low heat for about 2 minutes. Lightly oil a nonstick pan and place over medium heat. Preparation. Instructions. Using a large spatula (or two if needed), carefully turn the pancake to the other side. Despite its name, scallion pancakes are not actually sweet breakfast pancakes, but rather a delicious and versatile dish enjoyed throughout. Gather the ingredients and combine them in a saucepan over medium heat. Add the melted and cooled palm margarine. The white rice holds a mild yet nutty flavor and it complements the savory nature of the scallion pancakes. In a non-stick skillet, heat. In a large bowl, mix together the flour, water, sesame oil and salt using a whisk until smooth. Scallion and Green Onions Nutrition. Once the oil is hot, add a pancake. Then, lift up the edge of the dough circle closest to you and roll it up like a cigar. 50 per piece. Directions. Pour about 2 tablespoons of batter per pancake and cook at medium heat, 2-3 minutes per side. Add more flour and cold water as needed. Use the rolling pin to flatten the coil shape into a ¼" disc. 3/4 teaspoon kosher salt. In a mixing bowl, combine the flour, green onion, salt, and black pepper. 1/4 cup olive oil. Combine 4 cups of flour and ½ teaspoon of salt in a large mixing bowl. I would love to walk in the “Pancake on parade” event hosted by Susan, with the scallion pancake. Instructions. Uncover the dough circles and use a rolling pin to roll each into a flat, thin oval. Cook until the bottom is brown for about 2-3 minutes. In a small bowl, mix 2 tablespoons miso with 1 -. Bring the water to a boil. Mix thoroughly. After, open the lid, try to pan fry and flip the scallion pancakes until it’s golden brown. Step 1 In small bowl, whisk together soy sauce, rice vinegar, chili paste, and sugar; stir in ginger and set aside. Continue with making the next pancake while the first is frying. **I've been meaning to see if I could make a quick cheaty puff pastry or. ¾ teaspoon sea salt. Also great for if you're a scallion lover, like me. Combine water and milk in a small measuring cup. Dictionary. Next, make the pajeon. Servings: 4 to 6. Cook the Pancakes. While dough is resting whisk together dipping sauce ingredients in glass bowl. Mattia’s Table · 3g fa. Origin of Scallion Pancake A direct translation of the words "蔥油餅 ／葱油饼 (cōngyóubǐng)" in English. Oh, and make sure to wash them first. While the mixer is running, pour in the water and continue to knead until a dough forms. Getting lots of fiber helps you feel full, keeps your cholesterol. In St. Further, Tse adds that spring onions are actually onion plants that are picked before they become an onion, so. In a large bowl, combine the flour, salt, sugar, and five spice powder (if using). Scallion pancakes are a great example of a simple and delicious Chinese street food. After the dough has rested, divide it into four balls and roll out each ball onto a lightly floured surface. Heat oil over medium fire and fry the green onions until browned. The former one use both cold water and hot boiling water to create. Drain, wring out well, and chop finely. In a large bowl, add the flour and salt and whisk. Roll out the pancakes: Sprinkle flour on top of a work surface. Take 1 scroll end and roll dough into a disk. This rockstar. Add salt. Add 3 cups of flour to a bowl. How to make Scallion Pancakes. Mix the flour and salt together in a mixing bowl. Repeat with the other 4 pancakes. Cooking: 15. Leave the dough to rest for about 30 minutes. Slowly pour in the hot water, stirring constantly, until a dough forms. By J. The tree onion (Allium × proliferum) is a perennial plant similar to the common onion (A. Knead for a minute, either in the bowl or on a flour dusted surface, then cover with cling wrap and rest for 10 minutes. salt in a large bowl. The beloved family-run food blog 'The Woks of Life' shares a classic Chinese recipe for scallion pancakes from their new cookbook. Add the flour and salt to a mixing bowl. 2 tablespoon or more tonkatsu sauce (homemade or store-bought) 1/2 cup bonito flakes. Knead the dough of flour and salt until it becomes soft, smooth and non-sticky. Set aside until ready to use. By Lorraine Wade. In a large bowl, combine the flour, potato starch, and salt until combined. Add the scallions and seafood. Add the hot water and mix to a smooth dough. To make the 4 even pieces of dough, Flour a hard surface and roll it out into a long roll. 2 ¾ cups all-purpose flour, plus more for dusting. #6) Serve and enjoy with soy sauce. Stir in scallions. Macaron 3-star scallion pancake DIY + pick scallions + bring scallions home: about 60 minutes; DIY teaching hand-made Samsung scallion pancake 1 slice ready to fry and eat. It is a Korean dish made from a batter of eggs, wheat flour, rice flour, scallions, and often other ingredients depending on the variety. H. Repeat with remaining dough, oil, and green onions to make the second pancake. Advertisement. Traditionally. Ingredients: 5, 10, or 15 dumpling wrappers (5 wrappers per 1 pancake) 3 scallions, minced. Heat ½ cup of avocado oil in a saucepan on medium heat. You want a dough about the texture of playdough, so add up to a tablespoon more water, if necessary. Place the flour and salt in a large bowl and whisk to combine. Serving with Chinese American Students Association (CASA) Board Members. Cook the scallion pancakes for about 3 minutes on high heat with the rolled up pancake. In a medium mixing bowl, mix 2 1/4 cups flour, ¼ teaspoon salt, and 1 cup of warm water with a wooden spoon or rubber spatula until a sticky dough forms. My favourite 2am chef just got off work meal is scallion pancakes with cold sesame noodles [smooth peanut butter, toasted sesame oil, tahini, garlic, ginger, rice wine vin, a little water to thin + noods] and poached, pulled chicken. The pancakes are served hot with a variety of savory and sweet fillings, and are a popular snack and street food in China. Bring to a boil, and boil for 30 seconds. It is usually served piping hot, cut into pieces or wedges, and served with a soy-based sauce. Divide cold dough into 6 sections. The Origin of Scallion Pancakes. Add the oil to the skillet, then the scallion and ⅛ teaspoon salt. Let the batter sit for 5 minutes. Repeat with remaining dough, and you're ready to fry! In a large pan over medium heat, add a generous amount of neutral oil. Once hot, add a pancake and cook until it starts to turn deep golden brown, about 4-5 minutes. Mix in sesame oil and 1 cup boiling water with a wooden spoon until a shaggy dough forms. Time for cooking. scallion pancake: scallion pancake (English) Origin & history A direct translation of the words "蔥油餅" in English Noun scallion pancake (pl. Cook for 3-4 minutes, or until fragrant. Use your hands to knead the it into a dough. Lightly grease your work surface, rolling pin, and hands. Behold cōng yóu bǐng, aka scallion pancakes: They’re crispy on the outside, chewy and layered on the inside, and speckled with savory, oniony flavor, waiting to be dipped in a gingery, garlicky sauce. Korean scallion pancakes are a culinary delight that never fails to impress. Typically, pajeon are a side dish. Add a little bit of oil on the pan, and when the oil is hot, get the scallion pancake ready. Make a small depression in the center of the flour, and pour in the hot water. Remove from the heat and very carefully pour the hot oil into the heatproof bowl to flash-fry the scallions and bring out their flavour. Place sifted flour in a medium-size bowl. Singapore, Singapore1,333 contributions. Turn off the heat and transfer the cooked shallots into a bowl. Split the dough in half, and roll one half out to a 10-by-20-inch rectangle. Add cold water slowly into the bowl by keeping the faucet barely open and taking the bowl out every 10 seconds or so to mix. Rotate the scallion pancake as you roll to get a perfect round shape. Chinese scallion pancakes start off with a low-moisture dough composed of all-purpose flour, salt, and water, per China Sichuan Food. Cook for two to three minutes on each side, or until they are crispy and golden brown. In the American colonies, pancakes—known as hoe cakes, johnnycakes, or flapjacks—were made with buckwheat or cornmeal. Ingredients. Scallions have a rich history of use throughout the world. Turn the mixer on low speed, and as it's running add. A favorite at restaurants, this recipe will show you how easy it is to make at home. Cook, stirring occasionally, until the fat has rendered and the bacon pieces are crisp. Whisk it well. Pickled ginger (homemade or store-bought)Scallion Pancakes. (Did you know pandas were given as diplomatic gifts throughout history? Did you know there was a bad-ass female Chinese pirate who ruled the seas in the early 19th century?). Place flour in a large bowl; stir in boiling water until dough forms a ball. Combine the flours, salt, water, and scallions in a small bowl. Read to learn more. dʑʌn]) is a variety of jeon with scallion as its prominent ingredient, as pa ( 파) means scallion. It’s hard to tell where it was first created, but many of these tales point to Shanghai in northeastern China; at least, this is the most commonly accepted theory behind its. Options include homemade maple-sage sausage, cured bacon, or fermented kimchi (vegetarian), with two more varieties on the way once the cafe finds its footing. Roll out the dough: Cut the dough into 4 equal portions and roll one portion out to a large rectangle wrapper. This portion will make four 7-inch pancakes. Use chopsticks or a fork to mix and form a shaggy dough. Use a pair of chopsticks or a fork to stir the mixture until well-combined. Seafood can always be a healthy addition to any meal, so serve fried fish fillet with scallion pancakes. While dough is resting whisk together dipping sauce ingredients in glass bowl. Once hot, add in the sliced onions, carrots, scallions, chiles, and mushrooms—basically enough veggies to almost cover the pan. Cook until set, about 2 minutes. It is usually served piping hot, cut into pieces or wedges, and served with a soy-based sauce. Instructions: Add the almond flour, baking powder, xanthan gum, flaxseed meal, salt to taste and hot water to a mixing bowl, and blend until a thick dough has formed. The batter is poured onto a hot griddle or frying pan with oil, and the green onions are sprinkled on top. If dough looks dry, add more water a tablespoonful at. Cook the scallion pancakes for about 3 minutes on each side. I have many fond memories of my grandparents making these for me, and they’re so fuckin good. Win Son Bakery has a small, dedicated team of five who are solely devoted to making scallion pancakes almost every day of the week. Vegetable oil, for cooking. The scallion pancake is a great example of the simple and fresh flavors of Chinese. 1. Danielle Neufeld: Favorites: scallion pancakes, pork dumplings, beef noodle soup, three cup jidori chicken, beef roll, & the best deal- $6 minced pork with rice! LAist: This Silverlake restaurant is incredibly affordable and approachable, with fast casual dishes ranging from $8-$14. After its 30 minute rest, use a pastry scraper to cut the dough in half. Sift the flour into a large bowl. On floured work surface roll each dough piece into an 8"x10" rectangle. Each chicken cutlet is stuffed with garlicky spinach greens, served with a scallion pancake, and sesame seeds. Add ginger, scallion whites and light soy sauce. Make the hot water dough: In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Address: 644 Fengyang Lu, near Datian Lu凤阳路644弄, 近大田路. Chinese scallion pancakes start off with a low-moisture dough composed of all-purpose flour, salt, and water, per China Sichuan Food. Rotate the scallion pancake as you roll to get a perfect round shape. Brush with 1 teaspoon of the cooled scallion oil and then sprinkle with 1/4 cup (about 15 grams) of the scallion greens. Repeat steps to make the remaining pancakes with the remaining batter. You want a soft dough - not at all sticky. In a separate bowl, whisk together the egg, ice-cold water, garlic, and doenjang or miso, if using, then add this to the dry mix. The article discusses the origin of the scallion pancakes and provides insights into their cultural significance. In a crepe pan, melt a knob of palm margarine then, when hot, pour a generous amount of batter about ½ (1 cm) thick. Shallow fry each side of the pancake to a light golden brown, about 1 minute. GameStop Moderna Pfizer Johnson & Johnson AstraZeneca. Fold in scallion greens. Shape each piece into a ball. Set aside for later. Cover and let sit for 30 minutes. When the water stops bubbling, pour it into the well in the flour. Top with the remaining 2 tortillas (brushed side down), and press edges to seal, forming 2 pancakes. The pancake dough is made with both hot and cold water because. Heat up 3 tablespoons vegetable oil in a large skillet over medium low heat and wait for it to shimmer. Let the dough rest. Read to learn more. Add 2 tablespoons oil and 1/4 of the sliced scallions in a single layer into the pan. Stir in the scallions and crab. East Asian Chinese Extra-Flaky Scallion Pancakes Recipe The best scallion pancakes with lots of flaky layers. Cover the dough with a damp towel and let it rest for 15 minutes. Flip: When the first side of the pancakes is cooked, carefully flip them over using a spatula. Scallion definition: A bunching onion or a young onion harvested before the bulb develops. Light brush top with sesame. If you want a true street food experience in Shanghai, this is the scallion pancake cart for it. Any Day Now’s opening menu goes all in on scallion-pancake sandwiches stacked with egg and American cheese ($9. We asked Kim to tell us about his Cheap Thrill. 1. Other recipes like sourdough pizza crust sourdough pierogi eggless waffles (3/4 cup sourdough starter and 3/4 cup ap flour instead of 1 1/2 cup flour the recipe calls for) are super good, but you are adding other ingredients and using discard to make something else. Let mixture sit for 10 minutes. At this stage, you may feel the batter is a little bit dry, don't worry it will be thinner after adding the chopped scallions. It should sizzle, but not burn. There are, however, some common ingredients and aspects. They are occasionally stuffed with fillings, can be baked rather than fried and – unusually for pancakes – can be served in squares rather than rounds. Flip to remove. Sift the all purpose flour and cake flour in a mixing bowl. Meanwhile, place chopped scallions in a bowl along with the flour and salt. Cook Pancakes: Leave room between each of the thawed scallion pancakes as you add them to the heating pan. Pour about two tablespoons of oil. Msemen, Morocco. This seems plausible. Eggs: 1 Egg. Xiao Yang Zhou 小扬州特色葱油饼. Flip, and cook for another 2 to 3 minutes, or until both sides are browned. Make the Pancake Dough. Wipe the goopy flour off the fork and knead the mass into an elastic dough, which should take about 3 to 5 minutes. What is the origin of the term scallion pancakes in Chinese? In Mandarin, the word scallion pancake [tsh*j*p*] is also known as a green onion pancake. Let cook for about 3 to 4 minutes, or until nicely browned on the bottom. Common Examples of Solutions: Science in Everyday Life. Cong you bing (cōngyóubǐng) (simplified Chinese: 葱油饼; traditional Chinese: 蔥油餅; pinyin: cōngyóubǐng; Wade–Giles: Ts'ung 1-yu 2-ping 3; lit. Heat 3 tablespoons of oil in a pot until bubbles form around the chopsticks (about 160F). In a large mixing bowl, whisk together the 1 ½ cups / 180g flour, and the salt. Make the dough. Sift together the chickpea flour, brown rice flour, and sweet rice flour in a medium bowl. Brush some oil in the center part and then sprinkle Chinese five spice powder if using. Use a pair of chopsticks (or a spatula) to swirl the pancake around to spread the oil and prevent sticking, for a few seconds. Step-by-Step on How to Fry Scallion Pancakes: Add about 1/4 inch (6 mm) of oil into a stir-fry pan or skillet over moderately high heat. 3. 1 cup low-sodium soy sauce. Pajeon ( 파전, Korean pronunciation: [pʰa. Once you’ve rolled all the way across, take the end and tuck it underneath the pancake. Mix until well incorporated and fold in cooked scallions. 2. Combine all dry ingredients in a. Cook for 1 minute, then flip to the other side and cook for 1 more. Cilantro, Parsley, or other green – blanched & shocked: 2 Bunches. This was how we originally sampled them at T. Lightly flour the surface again and roll each coil to a 7-inch pancake (1/8 inch thick). Sweet miso was then spread on this savory pancake before being rolled and cut into a bite. There are legends and folk tales surrounding 葱油饼 and how the food came into being. t. Mix the flour and salt in a bowl. 2. Mix thoroughly—at first, as you. J. Repeat with the rest of the coiled dough, separating each pancake with parchment paper to prevent sticking. In a large mixing bowl, add hot water, start with 1/3 cups and continue to gradually add and stir until a dough ball comes together. Cut the dough into smaller pieces (around 7) And form a disc. Lightly brush the dough with oil, cover it and let it rest for half an hour (or overnight in the fridge). Step 5 Separate dough into four equally-sized balls. Add the warm water and mix together until a dough forms. Flip to the other side and repeat. Taste and add more vinegar or soy as you like! Easy Chinese dumpling Sauce. What is bing? Bing (Chinese: 餅), also called bu bing (Chinese: 薄餅), is a kind of unleavened bread made with wheat flour, that is traditional of Chinese cuisine. Be careful not to over-mix! Add the scallions and toasted sesame seeds to the batter, and mix until evenly distributed. Sprinkle evenly with a few pinches of salt. Place them on kitchen paper towels. Shape the dough into a ball, place it in a bowl and cover it with a tea towel. Mix the flour and salt, then make a hole in the middle and pour the hot water in. Chop onions: Meanwhile, chop the scallions finely. The pancakes should be stuffed into a ziplock bag, squeezed out as much air as possible, and sealed. Taking inspiration from her grandmother’s reci. To make the pancakes: Combine the scallions, 1/2 cup peanut oil, and kosher salt in a bowl; set aside. Make the dough: In a bowl, mix in flour, salt, and water. Cook for roughly 2-3 minutes on each side and cut into quarters. Cover the dough with plastic wrap or a wet cloth and rest for at least 30 minutes.