Crispy Sesame Scallion Pancake

Place 1 cup of all-purpose flour (approx. 150g) in a large bowl. Heat 1/2 cup of water (approx. 120ml) to about 70°C (remove from heat immediately when small bubbles appear at the bottom), pour the hot water into the flour, mix, and knead into a dough. Cover with a cloth and let rest for 15 to 20 minutes.

Place 3 tablespoons of raw white sesame seeds in an oil-free pan, heat on high for less than 1 minute until they start to pop, then turn off the heat immediately. Let cool using residual heat, then place in a mortar and grind.

Take 1/2 cup of green onions, wash thoroughly, and chop as finely as possible.

Sprinkle some flour on the board, place the rested dough on it and knead until smooth. Use a rolling pin to roll the dough into a thin sheet measuring approximately 24cm × 24cm.

Spread a thin layer of 1 tablespoon coconut oil evenly over the dough sheet, then evenly sprinkle about 1/4 teaspoon salt, 1/4 teaspoon five-spice powder, ground white sesame seeds, and 1/2 cup chopped green onions.

Roll the dough tightly from the edge into a cylinder, making sure to include the corners. Cut the cylinder evenly into 6 portions, and pinch both open ends of each piece to seal.

Flatten each dough roll with the sealed ends facing up and down, sprinkle with some dry flour, and use a rolling pin to boldly roll outward until as thin as possible.

Heat the pan over medium-high heat, add 2 tablespoons of cooking oil (slightly more oil). Place the pancake in, rotate and flip frequently, pan-fry until surfaces are slightly golden and crispy, then remove and drain excess oil with paper towels.