Chinese Scallion Pancakes

Oil a large mixing bowl and set aside.

In a separate large bowl, mix together flour and water until a smooth dough forms. If the dough is sticky, add more flour and mix again.

Roll out the dough on a lightly floured surface and knead for 5 minutes. Place the dough in the greased mixing bowl and turn until it is lightly covered with oil. Cover the dough with a damp towel and let it rest for 30 minutes.

Flour your work surface again and roll out the rested dough. Divide the dough in half, then roll each half into a 1” thick cylinder. With a pastry scraper or knife, slice the dough into 2” segments. Dust your rolling pin with flour and roll out each segment into a 5” circle.

Lightly brush the top of each circle with peanut oil, about 2 tablespoons total for all the pancakes. Sprinkle with scallions and salt.

Roll up each circle into another cylinder, making sure the scallions stay in place.

Coil the dough so that it resembles a snail.

With the rolling pin, flatten again into disks about ¼ inch thick. Place the rolled-out pancakes on a plate and repeat with the remaining dough. Can freeze the dough for future use.

Heat a nonstick saute pan over high heat and add 1 tablespoon oil. Working in batches, pan-fry the pancakes until golden brown. Press down puffed up sides or middle with the spatula, if necessary.

Transfer the pancakes to a plate, cut into wedges, and serve with chili sauce, soy sauce or vinegar on the side.