Scallion Pancakes

Directions

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   1.
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   In a medium bowl, combine the flour and water.
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   Stir to turn it into a soft dough.
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   2.
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   Lightly flour a work surface.
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   Knead the dough for 5 minutes to form it into a soft, smooth dough.
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   Cover the dough and let it rest for 5 minutes.
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   3.
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   Divide the dough into 3 portions.
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    Place one portion on the floured work surface and roll it into a round pancake, 6-8 inches in diameter.
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    4.
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    Use about 1 tsp.
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    of the oil to lightly coat the surface of the pancake.
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    Sprinkle it with 1 tsp.
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    of the salt and 1/3 of the scallions.
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    5.
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    Starting with the far edge and pulling it toward you, carefully roll up the pancake into a plump log.
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    6.
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    Shape the log into a fat spiral turning the right end toward you to make the center and curving the remaining log around it.
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    Press to flatten it into a big, thick cake.
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    Using a rolling pin, roll it into a 7-inch pancake.
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    The scallions will poke out o the dough, but that's OK. 7.
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    Heave a heavy skillet over medium-high heat until hot.
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    Ad about 2 tsp.
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    of the oil and turn to coat.
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    Place the pancake in the hot pan and cook until browned on one side, about 2-4 minutes.
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    8.
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    Flip the pancake and cook the other side until browned, about 1-2 minutes.
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    Repeat with the remaining dough.
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    9.
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    Cut into quarters and serve with a soy dipping sauce.