2 cups all-purpose flour, plus more for dusting
1/2 tsp coarse salt
1 cup boiling-hot water
3 to 4 Tbsp vegetable oil
3 tsp toasted sesame oil
2 cups scallions or spring onions, green parts only, thinly sliced
Soy Dipping Sauce:
1/2 cup soy sauce
1/4 cup rice-wine vinegar
2 tsp toasted sesame oil
1/2 tsp crumbled dried red chile
1/2 tsp toasted sesame seeds
1 tsp sugar
1. Stir together flour, salt, hot water, and 1 tablespoon vegetable oil. This can also be done in a food processor with a dough blade.
2. Transfer to a lightly floured surface. Knead dough until soft and smooth and forming a round ball, 10 minutes. Cover with plastic wrap and a warm towel; let stand 20 minutes.
3. Divide dough into four pieces and roll each piece out into an 8-inch circle, keeping remaining pieces covered as you work.
4. Brush with sesame oil. Starting on one end, roll each piece into a tight cylinder; pinch ends to seal. Press to flatten.
5. Wrap each cylinder around itself to form a spiral, like a jelly roll (seam side in. Flatten gently with your hand, then re-roll into an 8-inch disk again.
6. Paint with another layer of sesame oil, sprinkle with scallions, roll up into a tube and then into a spiral, flatten and again roll out gently into a slightly smaller sized disk.
7. Repeat with remaining dough pieces.
1. Meanwhile, for dipping sauce, whisk together all ingredients. (Makes about 3/4 cup.)
2. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat until oil is shimmering. Cook pancakes, flipping once, until golden, 2 to 3 minutes per side (add oil as necessary). Drain on paper towels. Season with salt. (To keep warm, place in an oven heated to 200 degrees.) Cut into wedges, and serve with dipping sauce.