Xinjiang Scallion Pancakes

In a mixing bowl, combine flour and salt. Gradually add warm water while stirring until a dough forms. Knead for 5 minutes until smooth, then cover with a damp cloth and rest for 20 minutes.

Divide dough into 4 equal portions. Roll each portion into a thin circle on a floured surface. Brush lightly with vegetable oil, then sprinkle generously with chopped scallions, cumin powder, and Sichuan pepper powder if using.

Roll each circle tightly into a log, then coil the log into a spiral. Flatten gently with your palm, then roll out again to about 1/4-inch thickness, creating layered pancakes.

Heat a griddle or non-stick pan over medium heat. Add 1 tablespoon vegetable oil. Cook each pancake for 2-3 minutes per side until golden brown and crispy, pressing gently with a spatula.

Cut into wedges and serve hot from the griddle, perfect for spring street food enjoyment. Best eaten immediately while crispy.