Chef John's Chinese Scallion Pancakes

Recipe View In a large bowl, whisk together bread flour and salt. Create a well in the center and pour in the hot water. Using a wooden spoon, mix until a shaggy dough forms. (5 minutes)

Recipe View Transfer the dough to a lightly floured work surface. Knead until it becomes sticky yet relatively smooth and elastic, using minimal flour for dusting as needed. Wrap the dough in plastic wrap and let it rest for 2 hours. (2 hours)

Recipe View In a skillet over medium heat, combine vegetable oil, sesame oil, and all-purpose flour. Cook until the mixture starts to bubble, approximately 3 minutes. Continue cooking for 1 minute more. Remove from heat and allow to cool to room temperature. (5 minutes)

Recipe View Unwrap the rested dough and divide it in half. Roll each half into a tube, then flatten with your fingers. Use a rolling pin to flatten the dough into a rectangular shape about 1/8-inch thick, flipping and lightly dusting with flour halfway through. (10 minutes)

Recipe View Paint the surface of the dough with the oil mixture, leaving a 1-inch border around the edges. Sprinkle the sliced scallions evenly over the oiled surface. Starting from the long side, tightly roll the dough to seal in the scallions. Once you reach the opposite edge, pull it over the top to secure. (10 minutes)

Recipe View Coil one end of the dough inward towards the middle, then wrap the opposite end around the coil to finish, tucking the tip underneath. Dust the coil with flour and roll it out into a pancake about 1/4-inch thick. Repeat the process with the remaining dough, oil, and green onions to create the second pancake. (15 minutes)

Recipe View Heat vegetable oil in a cast iron skillet over high heat. Add one pancake, then reduce the heat to medium. Cook until crispy and browned, approximately 4 minutes per side. Repeat with the other pancake. Cut each pancake into wedges and serve hot. (10 minutes)