Crispy Flaky Scallion Pancakes from Scratch

In a large bowl, mix 400g flour with 4g salt.

Divide the flour roughly in half within the bowl using chopsticks.

Slowly pour 130g boiling water into one side while stirring to form small clumps (hot water portion).

Pour 130g room-temperature water into the other half, stirring as you go.

Combine both halves and knead into a smooth dough. If rough, let it rest covered for 10 minutes and knead again.

Cover with plastic wrap and let the dough rest for 30 minutes for better elasticity.

Mix 3 tbsp flour, 1/2 tsp salt, and 3 tbsp heated then cooled oil in a bowl.

Stir until smooth and flowing, like thick yogurt. Add a little more oil if it's too dry.

Divide the rested dough into 3 equal pieces (~130g each). Shape into smooth balls.

Flatten one piece and roll it into a 20cm round sheet.

Spread a layer of oil paste evenly using a scraper.

Sprinkle chopped scallions evenly over the surface.

Make a small cut from the edge to the center.

Starting from the cut, roll into a tight spiral log, gently stretching as you go.

Seal the end and twist the roll 2–3 times, then flatten into a round disk.

Gently roll the round disk into a 15–18cm thin pancake.

Heat a nonstick skillet over medium heat with a thin layer of oil until lightly smoking.

Place the pancake in the pan and immediately brush the top with a thin layer of oil.

Cover with a lid and cook for 1–2 minutes to let steam help cook through.

When the bottom is golden (after ~2 mins), flip and repeat—keep the lid on.

Flip 2–3 more times until both sides are golden and the center puffs slightly (total 5–8 minutes).

Gently press the center with chopsticks—if it springs back, it's done.