Flaky Scallion Pancakes: The Ultimate Crispy & Chewy Chinese Flatbread Recipe

First, put the flour in a large bowl and mix in the salt. Create a well in the center of the flour.

Bring the water to a full boil, then carefully turn off the heat. Once the water stops bubbling, pour it directly into the well.

Use a fork to stir the flour and water together until it forms a shaggy mass. The dough will look rough at this point.

Once it's cool enough to handle, turn the dough out onto a clean surface. Knead the mass for about 3 to 5 minutes until it becomes a smooth and elastic dough.

Place the dough into a plastic bag or wrap it tightly in plastic wrap. Let the dough rest for at least 30 minutes, or up to 2 hours, to allow the gluten to relax.

While the dough rests, prepare the oil-flour paste. In a small, heatproof bowl, combine 3 tablespoons of all-purpose flour with 3 tablespoons of hot vegetable or peanut oil. Stir until it forms a smooth, spreadable paste. Set this aside.

After resting, take the dough out and cut it into four equal pieces. Place three pieces back into the plastic bag to prevent them from drying out.

On a lightly oiled work surface, like the back of a baking sheet, roll out one piece of dough into a thin, rough rectangle.

Lightly paint the entire surface of the dough with sesame oil. Now, spread a thin, even layer of the yóu sū yóu paste over the sesame oil.

Sprinkle about a half teaspoon of salt over the paste, then generously sprinkle the minced scallions, leaving a small half-inch border on all sides.

Starting from the longer side, roll the dough into a tight log. Gently pinch the ends of the log closed to seal in the scallions and prevent them from spilling out.

Slice the log in half. Take one half and roll it tightly into a coil, resembling a snail's shell. Tuck the loose end underneath and flatten the coil gently with the palm of your hand.

If using a tortilla press, place the flattened snail between two squares of plastic and press it into a thin disc, about 1/8 to 1/4 inch thick. Alternatively, use a rolling pin to achieve the same thickness.

Heat about a tablespoon of peanut or vegetable oil in a large sauté pan over medium-high heat. The oil should be hot and shimmering before you add the pancake.

Carefully place one pancake into the hot oil. Fry for about 2 minutes per side, until it becomes golden brown with crispy spots.

I like to fry and press each pancake as I go, keeping the finished ones warm in a tortilla warmer or on a baking sheet in a 200°F oven. If you are a beginner, it may be easier to roll out all your pancakes first before you begin frying.

Serve the hot, crispy pancakes immediately on their own or with your favorite dipping sauce.