Chinese Scallion Pancakes

In a large bowl, whisk together the flour and salt.

Make a well in the center of the flour mixture and pour in the boiling water. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface. Knead for a few minutes until it forms a relatively smooth, elastic ball. Add minimal flour if needed to prevent sticking.

Shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for 2 hours, or in the fridge overnight.

In a small bowl, whisk together the vegetable oil, sesame oil, and flour until combined. This mixture will be used to brush onto the dough.

Heat a cast iron skillet over medium-high heat. Add about 1 tablespoon of oil and swirl to coat the pan.

Unwrap the rested dough and cut it in half. Roll each half into a long, thin rectangle, about 1/8 inch thick. Brush the surface of each rectangle with the oil-flour mixture, leaving a small border around the edges.

Sprinkle the chopped scallions evenly over the oiled surface of the dough.

Starting from one long edge, tightly roll up the dough, tucking in any escaping scallions. Continue rolling until you have a long, thin log. Pinch the seam to seal.

Starting from one end, coil the log into a spiral shape, tucking the end underneath. Gently flatten the coiled dough with your palm.

Using a rolling pin, flatten the coiled dough into a round pancake, about 1/4 inch thick. Aim for an even thickness.

Carefully place the flattened pancake into the hot skillet. Cook for about 4 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.

Flip the pancake and cook the other side for another 4 minutes, or until golden brown and cooked through. You should see distinct layers forming.

Remove the cooked pancake from the skillet and place it on a cutting board. Cut into wedges and serve immediately with a dipping sauce.