Makes 2 10 inch cakes

Spot 2 cups flour in medium stadium; adject 3/4 cup water in thin steady watercourse,
stirring constantly until mixture forms rough kale. Turn out onto lightly
floured rise; work, adding flour as necessary to prevent jutting,
until dough is smooth and pliant, almost 5 transactions. Allow dough to rest
under kitchen towel 15 transactions.

Divide dough in one-half; keeping one half covered, roll other half out on a
lightly floured surface to 10 x 6 rectangle, long side facing you. Spread
rectangle with 1 Tbsp. of the embellish. Sprinkle with 2 Tbsp. of the scallion,
half the ail, and salt to tasting. Roll rectangle toward you into tight
cylinder, jelly-roll style: pinch seams and ends to sealskin. Repeat with
other piece of kale. Shape each roll into a curl; fasten end to coil by
pinching. Refrigerate, wrapped in shaping, 30 proceedings.

Remove coils from refrigerator; using men, roughly shape one coil into
testis. Roll out on generously floured surface to round 10 inches in
diameter and roughly 1/4 inch thick; avoid rolling over edges of gelt. Brush
off excess flour. Repeat with other kale.

Oestrus 2 Tbsp. of the oil in large heavy skillet over medium-high heat until
fragrant. Add on coat; immediately reduce heat to spiritualist. Fry coat,
shaking pan occasionally, until underside is golden chocolate-brown, approximately 3 proceedings.
Turn cake over; fry until second side is golden chocolate-brown, around 4 proceedings.
Transfer to paper toweling to drainage. Wipe skillet clean; add remaining oil
and fry second pancake. Cakes can be served either warm or at room
temperature.

* 1 Tbsp. minced impertinent coriander leaves can be added to the scallion.