Making the Pancake Dough

In a large mixing bowl, combine flour and salt. 

Slowly drizzle warm water into the flour. Gently mix it with a pair of chopsticks or a fork until flaky and very little to none dry flour left. 

Crack an egg into the bowl (optional) and knead for about 5 minutes until a firm and smooth ball has formed. 

Cover the dough with a kitchen towel or saran wrap and let the dough rest at room temperature for one hour.

Once the dough is rested, knead for additional two minutes. 

Cut the dough into 4 to 5 even pieces, and knead into smooth balls. Cover while making the scallion pancake filling.

Making the Pancake Filling

Bring the oil to a boil in a small pot. 

In a small bowl, combine flour, salt, and spices. 

Carefully pour the boiling oil into the spice bowl and whisk together using chopsticks or a fork.

Making the Scallion Pancake

On a smooth surface (a clean kitchen countertop or a silicone pastry mat), work one ball of dough at a time. 

Using a rolling pin, roll the dough ball into a thin, roughly rectangular shape. Lift the dough up from the work surface a couple of times to prevent sticking. 

Spread 1.5 – 2 tbsp of the filling onto the rectangular-shaped dough. Gently lift the dough one side at a time and gently fold over to smudge the filling around in order to get an even spread of the filling throughout the surface.

Spread 1.5 – 2 tbsp of chopped scallions onto the dough. 

Slowly roll the dough up to a cylinder starting from the long side. 

Gently smooth out the edges and stretch the dough cylinder to about 1.5 – 2 times its original length.

Roll the cylinder into a pinwheel/cinnamon roll shape, leaving about 2 inches at the end of the roll. Flatten the end to seal, and tuck it under the rolled bun. Lightly press the rolled-up scallion bun down with the palm of your hand. 

Repeat the same steps for each of the individual dough balls.

Cooking the Scallion Pancake

Roll each bun into a circle (pancake shape).

Over medium to high heat, heat a 10 – 12 inch pan with a generous amount of cooking oil to fully cover the bottom of the pan. 

Once the oil is hot, turn the heat to medium. Carefully add one pancake into the hot pan.

Sear the pancake for 1 – 2 minutes or until golden brown. Flip and cover with a lid for 1 – 2 minutes. Flip and sear for another minute. Repeat 2 - 3 times until golden brown on both sides.

Repeat these steps for each pancake.