Traditional Extra-Thick Crispy Scallion Pancake

Put 400g all-purpose flour in a large bowl, add 280g cold water, knead the wet and sticky dough firmly with hands without adding any extra flour, and knead until the hands, dough, and bowl are clean and elastic.

Divide the dough into two portions, knead slightly smooth with a little flour, cover with a damp cloth and rest for 20 minutes. While waiting, split 200g scallions lengthwise and chop them into fine scallion flowers.

Sprinkle flour on the table, gently pick up the rested dough and roll it into a thin round sheet about 0.1 to 0.2 cm thick. Evenly sprinkle 4g salt and roll it into the dough with a rolling pin; then pour a little cooking oil, fold the four sides toward the center to distribute the oil evenly, and unfold it.

Evenly sprinkle scallions over the thin dough sheet, start rolling forward from your side while keeping it firm and not too loose; then pinch both ends closed, twist the middle back and forth with both hands into a rope shape, and finally coil it into a round raw pancake and rest under a damp cloth for 20 minutes.

Oil the table, press the rested raw pancake open by hand into a round pancake about 1 cm thick. First heat the frying pan, put the pancake in and dry-fry over medium heat without a lid; after the bottom colors, flip it over, cover with a lid and simmer over medium heat to cook through.

After both sides turn golden, lift the pancake and slam it hard back into the pan, once on each side to separate the layers. Then pour in 30ml cooking oil, turn to high heat to semi-fry and rotate the pancake until both sides are crispy, remove and place on oil-absorbing paper to remove excess oil, and finally cut into sector pieces.