Scallion Pancakes

Instructions

1. Put the flour and salt in a bowl. Pour in the hot water and stir until shaggy. Knead for 5 to 8 minutes until smooth. Cover and rest for 30 minutes. Chinese recipe sources consistently note that scallion pancake dough is a simple flour-and-water dough that benefits from resting before rolling.
2. Divide the dough into 4 equal pieces. Keep the pieces covered while you work.
3. Roll 1 piece into a thin rectangle on a lightly oiled surface. Brush lightly with some of the oil, then sprinkle with scallions, a pinch of salt, and a little white pepper if using.
4. Roll the dough up tightly into a log. Coil the log into a spiral, tucking the end underneath. Rest for 5 minutes, then flatten gently.
5. Roll the spiral into a round pancake about 16 to 18 cm wide. Repeat with the remaining dough.
6. Heat a skillet over medium heat and add a thin film of oil. Cook the pancakes 2 at a time if the pan allows, for 2 to 3 minutes per side, turning as needed, until deeply golden and crisp with visible flaky layers.
7. Transfer to a board, rest for 1 minute, then cut into wedges. Serve hot.