Scallion Pancakes

Sift the flour (300 g) into a large bowl, add the salt (1 tsp) and mix. Pour in freshly boiled hot water (180 ml) in a thin stream, stirring immediately with a spoon or chopsticks until the flour comes together into flakes — this is how you make "tangmian" scalded dough, which makes the pancakes soft and pliable.

Once the mixture has cooled slightly so it won't burn your hands, knead the dough for 5-7 minutes until you get a smooth, soft ball. Cover with plastic wrap or a damp towel and let it rest at room temperature for 30 minutes.

Meanwhile, finely slice the scallions (80 g) into thin rings. Divide the rested dough into 4 equal portions and roll each into a ball.

Roll out each ball with a rolling pin on a lightly floured surface into a thin rectangle, about 2-3 mm thick. Mix 2 tbsp of the oil with all of the sesame oil (2 tbsp) and brush this mixture in a thin layer over each rectangle of dough, then sprinkle evenly with the chopped scallions.

Roll up each sheet tightly into a log along the longer edge, then coil the log into a spiral, tucking the end underneath. Press down on the spiral with your palm and carefully roll it out with a rolling pin into a round pancake 18-20 cm in diameter, being careful not to tear the layers of dough.

Heat a skillet with the remaining oil (2 tbsp, about ½ tbsp per pancake) over medium heat. Fry each pancake for 2-3 minutes on one side until golden and crisp, then flip and fry for another 2-3 minutes, pressing gently with a spatula to ensure even cooking of the layers. Repeat with the remaining pancakes, adding a little more oil as needed.

As soon as they're done, cut the pancakes into 6-8 wedges and serve hot, while the crust is at its crispiest.