Classic Taipei Scallion Pancake (flaky pan-fried flatbread)

Dough

1. 1Combine the all-purpose flour and 1/2 tsp salt in a large bowl and whisk to mix evenly.
2. 2Gradually add the warm water while stirring with a wooden spoon until a shaggy dough forms.
3. 3Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic.
4. 4Cover the dough with a damp cloth or plastic wrap and let rest for 20–30 minutes to relax the gluten.

Assembly & Cooking

1. 1Divide the rested dough into 4 equal pieces and roll each into a ball on a lightly floured surface.
2. 2Roll one ball into a thin rectangle about 20 cm × 15 cm. Brush lightly with 3/4 tbsp vegetable oil and sprinkle evenly with sliced scallions and a pinch of salt.
3. 3Roll the rectangle lengthwise into a tight log, then coil the log into a spiral. Tuck the tail underneath and press gently to flatten.
4. 4Using a rolling pin, flatten each spiral into a 15–18 cm round about 3–5 mm thick, dusting with flour as needed to prevent sticking.
5. 5Heat a nonstick or cast-iron skillet over medium heat and add about 1/2 tbsp oil, swirling to coat.
6. 6Fry each pancake 2–3 minutes per side, pressing gently with a spatula, until both sides are golden brown and crisp. Add a little more oil if the pan becomes dry.
7. 7Transfer cooked pancakes to a wire rack or paper towel-lined plate to drain briefly. Slice into wedges and serve hot with a soy‑vinegar dipping sauce.