Scallion Pancake

Ingredients

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

Steps

1. 1.Slowly stir the boiling water into the flour until shaggy, then add the cold water and knead into a smooth, slightly firm dough; rest covered for 30 minutes.
2. 2.Heat 2 tbsp of the oil in a small pan, whisk in the 3 tbsp flour, and cook briefly to make a thick oil paste; let cool.
3. 3.Roll the rested dough into a large, thin rectangle, then spread the oil paste evenly over the surface.
4. 4.Scatter the scallions, salt, and sesame oil evenly over the dough, then roll it up tightly into a long log.
5. 5.Coil the log into a spiral (like a cinnamon roll), tuck the end underneath, then flatten and roll out gently into a round pancake - this coiling is what creates the many thin, flaky layers.
6. 6.Repeat to divide into 4 pancakes, letting them rest a few minutes before frying so the layers don't spring back.
7. 7.Pan-fry each pancake in a generous amount of oil over medium heat, 3-4 minutes per side, until deeply golden and crisp.
8. 8.Slap the cooked pancake between your palms or against the counter to loosen the layers, then cut into wedges and serve hot.