- 2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon coarse salt
- 3/4 cup boiling-hot water
- 3 to 4 tablespoons vegetable oil
- 3 tablespoons toasted sesame oil
- 7 scallions, green parts only, thinly sliced
- Coarse salt
Soy Dipping Sauce
- 1/2 cup soy sauce
- 1/4 cup rice-wine vinegar
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon crumbled dried red chile
- 1/2 teaspoon toasted sesame seeds
- 1 teaspoon sugar
Stir together flour, salt, hot water, and 1 tablespoon vegetable oil. Transfer to a lightly floured surface. Knead dough until soft and smooth, 10 minutes. Cover with plastic wrap; let stand 20 minutes.
Roll dough into a 16-inch log on a lightly floured surface. Cut into 24 pieces. Roll each piece out into a 4-inch circle, keeping remaining pieces covered as you work. Brush with sesame oil; sprinkle with 1 teaspoon scallions. Roll each piece into a tight cylinder; pinch ends to seal. Press to flatten. Wrap each cylinder around itself to form a spiral (seam side in); pinch end. Cover with plastic wrap; let stand 20 minutes (or up to 5 hours).
Place spirals on a lightly floured surface. Flatten gently. Roll out to 4-inch circles, stacking between pieces of floured waxed paper. Let stand 20 minutes.
Meanwhile, for dipping sauce, whisk together all ingredients. (Makes about 3/4 cup.)
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Cook pancakes, 2 or 3 at a time, flipping once, until golden, 2 to 3 minutes per side (add oil as necessary). Drain on paper towels. Season with salt. (To keep warm, place in a 200° oven.) Cut into wedges, and serve with dipping sauce.
Makes 2 dozen.
From Martha Stewart Living
Photography by joyosity