Classic Scallion Pancakes: Crispy & Flaky

Make the Dough

1. 1In a large bowl, combine the flour and salt. Gradually pour in the warm water while mixing with chopsticks or a fork until a shaggy dough forms.
2. 2Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough back into the bowl, cover with plastic wrap, and let it rest for 20 minutes.

Prepare the Filling

1. 1While the dough rests, mix together 1/4 cup of vegetable oil, sesame oil, chopped scallions, and 1 tsp salt in a small bowl. Set aside.

Assemble and Cook

1. 1Divide the rested dough into 4 equal portions. On a lightly floured surface, roll out one portion of dough into a thin rectangle, about 8x10 inches.
2. 2Spread about 1/4 of the scallion mixture evenly over the dough, leaving a small border.
3. 3Starting from one long side, tightly roll up the dough into a long log. Gently twist the log a few times, then coil it into a spiral, tucking the end underneath.
4. 4Flatten the spiral slightly and then roll it out again into a round pancake, about 6-7 inches in diameter. Repeat with the remaining dough portions.
5. 5Heat the remaining 1/4 cup of vegetable oil in a large non-stick skillet or frying pan over medium-high heat until shimmering.
6. 6Carefully place one or two pancakes into the hot oil and fry for 3-4 minutes per side, until golden brown and crispy. Add more oil if needed for subsequent batches.
7. 7Remove pancakes from the skillet, drain on paper towels, and cut into wedges before serving.