In a large bowl, mix flour and salt. Slowly pour in warm water while stirring with chopsticks or a spoon until a rough dough forms.
250 g all-purpose flour, 1/2 tsp salt, 160 ml warm water
Knead for 5-8 mins until smooth and elastic. (if sticky add a little flour). Divide the dough into 4 equal pieces. Coat with 1 tbsp oil, cover, and rest for 30 minutes to allow gluten to relax.
1 tbsp vegetable oil
Heat oil in a pan over low heat, then stir in flour and salt until a smooth paste forms. Remove from heat and let cook. This prevents dry spots in the pancake.
2 tbsp all-purpose flour, 1/2 tsp salt, 3 tbsp vegetable oil
Roll out one dough piece into a thin rectangle (~1-2mm thick). Spread a thin layer of the oil paste evenly over the dough. Sprinkle generously with chopped scallions.
1 cup scallions
Roll it tightly, then coil it into a spiral like a cinnamon roll. Rest for 10 minutes before flattening the spiral gently with a rolling pin into a thin round pancake. (Rest the shaped pancake for 10 minutes before cooking for extra flakiness)
Heat 2-3 tbsp oil in a pan over medium heat. Place a pancake in and cook for 2-3 minutes per side, pressing down lightly for even browning.
vegetable oil
Serve hot and crispy with the dipping sauce!
2 tbsp soy sauce, 1 tbsp black vinegar, 1/2 tsp chilli oil, 1 tsp garlic mince
