Shandong Scallion Pancake

In a large bowl, place the flour and salt. Gradually add the boiling water while stirring with chopsticks until a shaggy dough forms.

Add the cold water a little at a time and knead until a smooth, soft dough forms. Cover with a damp cloth and let rest for 20 minutes.

Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin rectangle (about 8x12 inches).

Brush the surface with vegetable oil, then sprinkle with chopped scallions and a pinch of white pepper (if using).

Roll the dough tightly into a log, then coil the log into a spiral. Tuck the end underneath and flatten slightly. Repeat with remaining dough.

Roll each coiled piece into a 6-inch round pancake, about 1/4 inch thick.

Heat a skillet over medium heat and add a little oil. Cook each pancake for 3-4 minutes per side, until golden brown and crispy.

Transfer to a cutting board, cut into wedges, and serve hot.