- 300 g all purpose flour
- 5 ml salt
- 3 g instant dry yeast
- 190 g lukewarm water
- 5 green onions, thinly sliced
- 45 ml olive oil
- 15 thinly sliced prosciuttos
- 30 g freshly grated Parmesan cheese
- 30 ml olive oil
- Water, as needed, for brushing the pancake
- 15 ml white sesame seeds
- To make a yeast slurry, place the yeast in a small bowl and add 190 g of lukewarm water. Leave the liquid for about 10-15 minutes to become bubbly.
- Place the flour on a clean working surface, make a well in the center, evenly distribute the salt, and add the yeast slurry into the well.
- Incorporate the liquid and flour with a fork and knead the dough for about 7-8 minutes till the dough is smooth and elastic.
- Cover and place the dough in a warm area to proof for up to 1 hour.
- On a floured working surface, roll out the dough to about a 20-inch x 12-inch x ¼-inch rectangle.
- Brush the dough with olive oil, sprinkle with parmesan cheese, sprinkle with green onions, and lay the prosciuttos on top. Leave about 1 inch on the far/long side without prosciutto.
- Starting from the near/long side, roll the dough into a log, then roll into a pinwheel. Tuck the end underneath the pinwheel. Press gently to make a pancake about 10-inch in diameter.
- Brush the top with water and sprinkle with white sesame seeds.
- Add 30 ml olive oil to a heavy-duty bottom frying pan, carefully transfer the pancake into the pan, sesame seeds side down. Cover, and cook over medium-low heat for about 5-6 minutes till nice golden brown. Turn the pancake over and continue cooking for another 5-6 minutes, or till the pancake is cooked.
- Remove from the frying pan, let cool for 10 minutes. Enjoy.