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1
Sift the flour and 3/4 teaspoon salt into a large bowl.
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2
Stir in 1/2 cup hot water until blended.
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3
If the dough is dry, add up to 2 more tablespoons water.
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4
Knead on a lightly floured surface until elastic yet firm, about 5 minutes.
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5
Cover with a damp cloth and set aside for 30 minutes.
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6
Divide the dough into 6 pieces and keep covered.
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7
One at a time, roll each piece into a 4-inch-long log, then stretch into a 14-inch-long rope.
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8
Brush with shortening and sprinkle with about 1 tablespoon scallion.
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9
Coil the dough into a circle, cover and set aside.
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10
Repeat with the remaining dough.
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11
Flatten the coils with your hand on a floured surface, then roll with a floured rolling pin into a thin circle.
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12
Cover and refrigerate for at least 2 hours.
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13
Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat.
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14
Add 1 pancake and cook until golden brown, about 2 minutes per side.
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15
Drain on paper towels and repeat with the remaining pancakes, adding more oil as needed.
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16
Cut into wedges to serve.
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17
For a dipping sauce, mix 1 tablespoon each sesame oil and sugar, 2 tablespoons each water and soy sauce and sliced scallions.
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18
Photograph by Sang An
