Crispy Flaky Scallion Pancakes

In a large mixing bowl, combine 2 cups (240 g) of all-purpose flour with 1 teaspoon salt.

Slowly pour in 3/4 cup (180 ml) boiling water while stirring with a wooden spoon or chopsticks until a shaggy dough forms.

Let the dough cool slightly for about 5 minutes until it is cool enough to handle but still warm.

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.

Cover with a damp cloth and rest for 30 minutes to relax the gluten.

While the dough rests, wash and finely slice 4 large scallions (green and white parts). Mix them with a pinch of salt and set aside.

Divide the rested dough into 4 equal portions.

Roll out one piece at a time into a thin rectangle about 10×8 inches (25×20 cm).

Brush a thin layer of sesame oil evenly over the surface.

Sprinkle a quarter of the scallion mixture evenly over the oiled dough.

Starting from one long edge, roll the dough tightly into a log.

Coil the log into a round snail shape, tucking the end underneath.

Gently flatten the coil with your palm, then roll out again into a circle about 6-7 inches (15-18 cm) wide.

Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat.

Place one pancake in the pan and cook for 2-3 minutes per side or until golden brown and crispy.

Adjust heat as needed to avoid burning and repeat with remaining pancakes, adding more oil if necessary.

Transfer pancakes to a paper towel-lined plate to drain excess oil.

Serve warm with soy sauce or your favorite dipping sauce.