Ingredients:

  • 2 cups (250g) all-purpose flour
  • ¾ cup (180ml) boiling water
  • ½ tsp salt
  • 4-5 scallions, finely chopped (green and white parts)
  • 2 tbsp (30ml) sesame oil
  • Additional salt, to taste
  • 2-3 tbsp (30-45ml) vegetable oil (for frying)

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Gradually add boiling water to the flour, stirring with chopsticks or a fork until a rough dough forms.
  3. Cool slightly then knead dough on a floured surface for about 3-5 minutes until smooth.
  4. Cover with a towel or plastic wrap and let it rest for 30 minutes.
  5. While the dough rests, mix scallions, sesame oil, and a pinch of salt in another bowl.
  6. Divide dough into equal portions (about 4-6).
  7. On a floured surface, roll each portion into a thin circle.
  8. Spread a thin layer of the scallion mixture over each rolled-out dough circle.
  9. Roll it up like a jelly roll, then coil it into a spiral. Press down gently to flatten.
  10. Roll again into a flat pancake about ¼-inch thick.
  11. Heat vegetable oil in a skillet over medium-high heat.
  12. Fry each pancake for 3-5 minutes on each side, until golden brown and crispy.
  13. Drain on paper towels and sprinkle with a little salt if desired.
  14. Slice into wedges and serve warm with soy sauce or your favorite dipping sauce.