Scallion Pancakes

1. 1

   Place the flour and salt in a food processor; turn on the machine and add the water through the feed tube until the dough forms a ball.

2. 2

   Alternatively, you can slowly pour the water into the flour-salt mixture and stir rapidly with a fork until the dough forms a ball around the fork.

3. 3

   Knead by hand for about 1 minute, until the dough is smooth.

4. 4

   Place it in a bowl, cover with plastic wrap, and let rest for about 1 hour (or up to a day, refrigerated).

5. 5

   On a lightly floured surface, pinch and roll the dough into 2-inch balls, then flatten the balls into disks.

6. 6

   Lightly brush one of the disks with sesame oil and sprinkle a few scallions on top.

7. 7

   Place another disk on top of that one and use a rolling pin to roll the dough into a 5-inch-long oval.

8. 8

   Lightly brush one side of the oval with sesame oil, sprinkle a few scallions on top, and fold the oval in half.

9. 9

   Roll into a circle about 1/4 inch thick, adding flour as necessary.

10. 10

    Repeat with the remaining dough; youll probably make about 6 pancakes with this amount of dough.

11. 11

    Generously coat a large, deep skillet with the lard or oil and turn the heat to medium-low.

12. 12

    When the lard has melted or the oil is hot, place one of the pancakes in the skillet.

13. 13

    Cook until browned lightly, 3 to 5 minutes, then turn and brown the other side.

14. 14

    Repeat with the remaining dough, then sprinkle with coarse salt, cut, and serve warm.

* Per serving · 4 servings · Values may vary.