Chinese Pancakes

The dough can be a little tricky to get right the first time. Start with a small amount of flour as a little goes a long way! I like to eat this with a small amount of soy sauce on the side to dip in.
These can be made and then put in refrigerator or freezer. Reheat in skillet with a little oil.

Ingredients:
1 cup flour, divided
1 cup water, divided
1 cup scallions, finely chopped
Vegetable oil
Kosher salt

Directions:
1. Boil 1/2 cup water. In a small bowl add 1/2 cup flour and slowly add hot water. This hot dough should not be too sticky. Cover with plastic wrap until it cools off to room temperature (warm, but not hot).

2. In a separate bowl, add remaining 1/2 cup flour and slowly add 1/2 cup water. This cold dough will be stickier. Cover with plastic wrap and let sit for 10 minutes.

3. Combine hot and cold dough together by hand. Cover dough and let rest for 30 minutes.

4. Divide dough into 2 pieces. Use a rolling pin to spread dough into 2 flat thin rounds. Brush a thin layer of oil onto each pancake, sprinkle with kosher salt, and add scallions. Roll pancake up into a long tube.

5. Cut each tube into 2 pieces and roll the thin end around the fat end of the short tubes.

6. Roll new balls of dough into thin pancakes. Pancakes can be stacked on a plate with plastic wrap in between each until you are ready to cook them.

7. To cook: heat vegetable oil in skillet over medium heat. Pan fry each pancake until golden brown, adding oil as necessary.

8. Cut into wedges and serve.