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1
Oil a large mixing bowl and set aside.
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2
In a separate large bowl, mix together the flour and water until a smooth dough forms. If the dough seems sticky, as it tends to do in humid weather, add a little more flour (starting with 1 tablespoon and up to 1/4 cup total, if needed) and mix again until the dough is no longer sticky.
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3
Roll out the dough on a lightly floured work surface and knead for 5 minutes. Place the dough in the greased mixing bowl and turn until it is lightly covered with oil all around. Cover the dough with a barely damp towel and let it rest for 30 minutes.
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4
Flour your work surface again and roll out the rested dough. Divide the dough in half, then roll each half into a 1-inch- thick cylinder. With a pastry scraper or butter knife, slice the dough into 2-inch-long segments. Dust your rolling pin with flour and roll out each segment into a 5-inch circle.
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5
Lightly brush the top of each circle with peanut oil, about 2 tablespoons total for all the pancakes. Sprinkle with the scallions and salt.
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6
Roll up each circle into another cylinder, making sure the scallions stay in place. Coil the dough so that it resembles a snail.
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7
With a rolling pin, flatten again into disks 1/4 inch thick. The pancakes will get a little oily from the scallions popping through the dough. Place the rolled-out pancakes on a plate and repeat with the remaining dough. If you stack the pancakes, put a piece of parchment paper between each layer to prevent sticking. (Whatever you don't cook immedi-ately can be frozen for future use.)
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8
Heat a nonstick flat-bottomed skillet or cast-iron skillet over medium-high heat and add the remaining 1 tablespoon oil. Working in batches, pan-fry the pancakes until golden brown, 2 to 3 minutes on each side. If the sides or middle puff up during cooking, press them down with a spatula to ensure even cooking. (You may also need another tablespoon of oil between batches.) Transfer the pancakes to a plate, cut into wedges, and serve.
