Anhui-Style Spring Onion Pancakes

In a large bowl, combine flour and salt. Add boiling water and stir with chopsticks until shaggy. Gradually add cold water and knead into a smooth dough. Cover and rest for 20 minutes.

Divide dough into 4 equal pieces. On a lightly floured surface, roll each piece into a thin rectangle about 8x6 inches.

Brush each rectangle with a little oil, then sprinkle with chopped spring onions and white pepper. Roll up tightly into a log, then coil into a spiral. Flatten gently with your hand.

Roll each spiral into a 6-inch round pancake, about 1/4 inch thick.

Heat a non-stick skillet over medium heat and add 1 tablespoon oil. Cook each pancake for 3-4 minutes per side until golden brown and crispy. Add more oil as needed.

Serve hot, cut into wedges. Enjoy with soy sauce or chili oil if desired.