Preparation

Traditional scallion pancakes involve laminating dough, rolling precisely, and mastering the coil technique. This version achieves similar flavor with a completely accessible method—pouring boiling water directly onto flour creates an instantly workable dough.

Preparation

1. Place flour and salt in a heatproof bowl.
2. Pour boiling water over flour and stir with a wooden spoon until a shaggy dough forms.
3. Let cool for 5 minutes, then add 1 tablespoon oil and mix until incorporated.
4. Divide dough into 4 pieces without kneading.
5. Press each piece flat with your palm on a lightly oiled surface.
6. Sprinkle scallions and white pepper on the flattened dough.
7. Fold dough over on itself a few times to encase the scallions—no precision needed.
8. Press flat again with your palm to about ¼-inch thickness.
9. Heat remaining oil in a skillet over medium-high heat.
10. Cook each flatbread for 3-4 minutes per side until golden and crispy.

The result is shatteringly crisp outside, tender inside, with pockets of savory scallion throughout. Cut into wedges and serve with soy sauce or eat plain.