Chinese Scallion Pancakes Recipe

Bring the water to a boil. Slowly pour it into the flour mixture, stirring as you go. Once it's cool enough to handle, turn the dough out onto a clean surface.

Knead continuously for about 15 minutes, until the dough feels smooth and elastic, and is no longer sticky.

Divide the dough into 4 equal pieces. Take one piece and, using a rolling pin, roll it out into a very thin, flat disk.

Brush the surface of the rolled disk with some oil; a little sesame oil here will add a deeper aroma. Roll the disk tightly into a long, thin 'sausage' shape.

Curl this sausage into a tight spiral, like a snail shell. Then, use your rolling pin again to flatten the spiral into a round pancake shape.

Heat a frying pan over medium-high heat with about 6mm of oil. Once the oil is shimmering, carefully place a pancake in the pan.

Fry for about 1 minute until the bottom is golden brown, then flip to cook the other side. Continue flipping and pressing down with a spatula to ensure even cooking and a crisp, flaky texture on both sides.