Scallion pancakes

Method

Mix flour with salt, then gradually add boiling water whilst stirring until a shaggy dough forms. Knead for 5 minutes until smooth, then rest for 30 minutes covered. Divide dough into 4 portions and roll each into a thin rectangle. Brush generously with sesame oil and scatter chopped spring onions over the surface, then roll up tightly and coil. Flatten the coil gently with your palm, then roll out again to a thin pancake about 20cm across. Heat oil in a frying pan over medium-high heat and cook each pancake for 2-3 minutes per side until golden and crispy, pressing gently with a spatula. Serve hot, optionally cut into wedges.