Ingredients

Method

Mix the all-purpose flour and salt in a large mixing bowl. Slowly add the boiling water, stirring continuously until the dough begins to come together.

Transfer the dough to a floured surface and knead until smooth, about 5 to 10 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes.

Divide the rested dough into four equal parts. Roll each part into a ball.

Take one dough ball, and with a rolling pin, roll it into a thin circle about 8 inches in diameter.

Brush the surface of the circle lightly with sesame oil, then sprinkle a portion of the chopped scallions evenly over the top.

Roll the dough up tightly like a jelly roll, then coil it into a round dough ball again.

Flatten the coiled dough ball gently and roll it out again into a circle, about 6 inches in diameter.

Heat a tablespoon of vegetable oil in a frying pan over medium heat.

Place the pancake in the pan and cook until golden brown, about 2 to 3 minutes per side.

Repeat with the remaining dough balls, adding more oil to the pan as needed.

Serve the scallion pancakes hot, cutting into wedges if desired.