Dairy-Free Taiwanese Scallion Pancake (蔥抓餅)

Ingredients

• 2 cups All-Purpose Flour
• 3/4 cup Hot Water
• 1/4 cup Cold Water
• 1/4 cup Vegetable Oil
• 1 bunch Scallions
• 1 teaspoon Salt
• 1/4 teaspoon White Pepper
• 2 tablespoons Soy Sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the all-purpose flour and hot water. Stir until a shaggy dough forms.
2. 2Add the cold water and knead the dough for about 5-7 minutes, until smooth and elastic.
3. 3Cover the dough and let it rest for at least 30 minutes.
4. 4Divide the dough into 4 equal portions. Roll each portion into a thin oval shape.
5. 5Brush each oval with vegetable oil and sprinkle with chopped scallions, salt, and white pepper.
6. 6Starting from one end, roll the dough tightly into a log. Then, coil the log into a spiral shape. Flatten the spiral into a pancake.
7. 7Heat a lightly oiled skillet or griddle over medium heat.
8. 8Cook each pancake for about 3-4 minutes per side, or until golden brown and crispy. Use a spatula to gently press down on the pancake while cooking to ensure even browning.
9. 9Serve hot with soy sauce (optional).

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