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1
In a mixing bowl, add the flour and hot water and stir until it forms a dough.
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2
On a lightly floured surface, knead the dough for five minutes until smooth.
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3
Place dough back in the bowl, cover with plastic wrap or a clean towel, and allow it to rest for 30 minutes.
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4
While the dough is resting, you can slice your scallions and assemble the dipping sauce.
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5
After those thirty minutes are up, cut your dough into three equal pieces.
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6
Take a rolling pin and roll each piece into a seven-inch circle.
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7
Each time you roll, pick up the dough and turn it a quarter-turn to the left (or the right ... were not picky).
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8
This gives you a perfect circle every time and prevents the dough from sticking to the board.
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9
Brush each circle with some oil, and sprinkle each with 1/3 of the salt and scallions.
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10
Roll the circle of dough into a cigar shaped log.
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11
Then coil that around itself like a snail.
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12
Then roll that out into a pancake about six inches in diameter (you dont want it to be too thin).
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13
Sprinkle the pancake with some of the sesame seeds and press them lightly into the dough.
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14
Repeat this process with the other two pieces of dough.
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15
Heat a nonstick pan or cast iron skillet with about a tablespoon of oil.
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16
While oil is heating assemble the dipping sauce (just put all the sauce ingredients into a little bowl and stir!
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17
).
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18
When pan is hot fry each pancake, about 3 minutes per side, until golden brown.
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19
Cut into wedges and serve with your dipping sauce.
