250 grams flour (half whole-wheat pastry, half unbleached)
150 grams very hot water
1/2 tsp salt
1 tbsp cooking oil
2 finely chopped scallions, white and green parts
1/2 tsp Chinese 5-spice powder
Dissolve the salt in water that is almost boiling. Add the water to the flour and mix well. When it is cool enough to handle, knead it for 3 – 5 minutes. The dough should be soft but not sticky … adjust the water or flour if needed.
Let the dough rest for 10 – 20 minutes. Knead again for about two minutes, then roll it out into a large circle.
Brush the dough with oil, sprinkle on the spice powder and the scallions, and roll the dough up into a cylinder. With the rope of dough, curl it tightly into a snail shape, a flat coil on the counter. Roll this until it is flat and about 1/4″ thick.
Heat a large frying pan. Add a bit of oil, then fry the pancake on each side for a couple of minutes each.
Cut the pancake into wedges and serve. This can be eaten as is, or dipped into a sauce of soy sauce; and possibly chili paste and other spices.