Scallion Pancakes

1. 1

   ["Sift flours into work bowl of a food processor fitted with a metal blade; add salt and oil.", "Add water in a thin stream while blade is running; stop after adding 1 c of boiling water and check consistency.", "Dough should be firm and pliable, barely sticky, and forming a ball.", "If necessary, add more water a little bit at a time.", "Remove dough from machine, place in a bowl, cover with a damp towel, and refrigerate 30-60 minutes to allow the gluten to relax.", "Divide dough into six pieces.", "Roll each piece into a rough rectangle 1/8"" thick.", "Brush lightly with toasted sesame oil (the dough should barely glisten) and sprinkle with scallions.", "Roll tightly like a jelly roll.", "Twist the resulting ""cigar"" into a spiral with the seam on the inside.", "Using a rolling pin, roll each spiral out into a thin pancake, 5-6"" in diameter.", "Fry each spiral in very hot oil, 2-3 minutes on each side, until edges are crispy and pancakes are golden brown.", "Cut into wedges and serve with light soy sauce or ponzu sauce."]

* Per serving · 4 servings · Values may vary.

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