Shandong Scallion Pancake

In a large bowl, place flour and 1/2 teaspoon salt. Gradually add boiling water, stirring with chopsticks until shaggy. Then add cold water and mix until dough forms.

Knead dough on a lightly floured surface for 5-7 minutes until smooth. Cover with a damp cloth and rest for 20 minutes.

Divide dough into 4 equal portions. Roll each into a thin circle (about 8 inches diameter). Brush with oil, sprinkle with salt, five-spice powder, and scallions.

Roll up the circle into a tight log, then coil the log into a spiral. Tuck the end underneath and flatten slightly. Repeat for all.

Let the coiled dough rest for 10 minutes. Then roll each into a 6-inch pancake (about 1/4 inch thick).

Heat a skillet or flat griddle over medium heat with a little oil. Cook each pancake for 2-3 minutes per side until golden brown and crispy. Press lightly with a spatula while cooking.

Remove from heat, cut into wedges, and serve hot.