Flaky Scallion Pancake

In a mixing bowl, combine the all-purpose flour and salt. Gradually add the boiling water, stirring with a chopstick or fork until the mixture forms a shaggy dough.

Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

After resting, divide the dough into four equal pieces. Roll one piece out on a lightly floured surface into a thin circle (about 8 inches in diameter).

Brush a thin layer of vegetable oil over the rolled-out dough, then sprinkle with a quarter of the chopped scallions evenly over the surface.

Roll the dough up tightly into a log, then coil the log into a spiral shape. Flatten gently with your hands, then roll out again into a circle about 1/2 inch thick.

Heat a skillet over medium heat and add a few tablespoons of oil. Place the pancake in the skillet and cook for 3-4 minutes until golden brown, then flip and cook the other side. Repeat with remaining dough pieces.

Once all pancakes are cooked, slice them into wedges and serve hot, accompanied by soy sauce or any dipping sauce of your choice.