How to make it
5 steps. Take it one step at a time.
Add the all-purpose flour
In a large bowl, add the all-purpose flour. Slowly pour in the boiling water while stirring with chopsticks or a fork. Once incorporated, add the cold water and stir until a shaggy dough forms.
Knead the dough on a lightly floured surface
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes at room temperature.
30 minDivide the rested dough
Divide the rested dough into 4 equal pieces. Roll one piece out into a very thin rectangle. Brush a thin layer of vegetable oil and sesame oil over the surface, then sprinkle with salt and a generous amount of chopped scallions.
Roll the rectangle up tightly like a cigar
Roll the rectangle up tightly like a cigar into a long rope. Then, coil the rope into a spiral (like a snail shell) and tuck the end underneath. Gently flatten the spiral with your palm and roll it out again into a 6-7 inch circle.
Heat a skillet over medium heat
Heat a skillet over medium heat (approx 350°F (177°C)) with a tablespoon of vegetable oil. Fry the pancake for 2-3 minutes on each side until golden brown and crispy. Use a spatula to slightly 'scrunch' or fluff the pancake while cooking to separate the layers.
5 min
A little kitchen wisdom
Using a mix of hot and cold water (the 'tangzhong' style approach) creates a dough that is both pliable and crispy. For maximum flakiness, ensure you roll the dough as thinly as possible before coiling.
