Chinese Scallion Pancakes

In a bowl, weigh the flour and add hot boiling water.

Mix the dough initially using a spoon or spatula, as it will be very hot.

Transfer the dough to a flat surface and knead it into a ball.

Allow it to rest for 10 minutes.

Knead the dough again briefly and let it rest for another 45 minutes to achieve a softer texture.

After resting, divide the dough into 8 equal pieces.

Take one piece, dust it with flour, and flatten it slightly.

Roll it out into a thin sheet.

Repeat this process for all pieces. Brush each sheet with oil, sprinkle with salt, and scatter finely chopped green onions evenly on top.

Roll up each sheet.

Shape each rolled sheet into a spiral, resembling a snail.

Let the spirals rest for 15 minutes.

Flatten each spiral into a sheet approximately 5 mm thick.

Resting the dough before stretching makes it easier to handle, but you can stretch it immediately if needed.

Heat a small amount of oil in a pan and fry each pancake individually.

Cook each side for 3-4 minutes, or until golden brown.

Continue frying the remaining pancakes, stacking them as you go.

These pancakes are best enjoyed warm, but they are equally tasty when served cold.

Good appetite!