Scallion Pancake

Ingredients

• 2 cups all-purpose flour
• 3/4 cup boiling water
• 1/4 cup room-temperature water
• 3 tbsp vegetable oil, plus more for frying
• 2 tbsp all-purpose flour, for the oil paste
• 1 cup finely chopped scallions
• 1 tsp salt
• 1/2 tsp sesame oil

Before you cook

• Chop the scallions finely.
• Combine the 3 tbsp oil and 2 tbsp flour in a small saucepan for the paste.

Steps

1. Pour the boiling water into the 2 cups flour in a large bowl, stirring quickly with a wooden spoon.
2. Add the room-temperature water a little at a time, mixing until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth.
4. Cover the dough and let it rest for 30 minutes.
5. Warm the oil and flour paste in the saucepan over low heat, stirring, for 1 minute until it thickens slightly, then let it cool.
6. Divide the rested dough into 4 equal pieces.
7. Roll one piece of dough into a thin circle, about 10 inches across.
8. Spread a thin layer of the oil paste over the surface of the dough.
9. Sprinkle the dough with salt, sesame oil, and a quarter of the chopped scallions.
10. Roll the dough up tightly into a long rope.
11. Coil the rope into a spiral and tuck the end underneath.
12. Flatten the coil gently with your palm, then roll it out into a disc about 7 inches across.
13. Repeat with the remaining dough pieces.
14. Heat a thin layer of oil in a skillet over medium heat.
15. Fry one pancake for 3 minutes per side until golden brown and crisp, pressing down occasionally with a spatula.
16. Cover the pan for the last minute of cooking to help the layers puff.
17. Transfer the pancake to a cutting board and slice it into wedges.
18. Repeat with the remaining pancakes and serve hot.