Instructions

1. In a large mixing bowl, combine the all-purpose flour and salt. Gradually pour in the warm water, mixing with your hands or a wooden spoon until a soft dough begins to form.
2. Transfer the dough to a floured surface and knead it for about 5 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 15 minutes to relax the gluten.
3. After the resting period, divide the dough into four equal pieces. Roll each piece into a thin circle, approximately 8 inches in diameter.
4. Generously brush each rolled circle with sesame oil, then evenly sprinkle the finely chopped scallions and toasted sesame seeds over the surface.
5. Starting from one edge, carefully roll each circle into a tight log, then coil the log into a round dough ball. Allow the dough balls to rest for an additional 15 minutes.
6. Once rested, gently roll out each dough ball into a thin pancake again, about 8 inches in diameter.
7. Heat the vegetable oil in a large frying pan over medium heat. Fry each pancake for about 2-3 minutes on each side, or until golden brown and crispy.
8. Remove from the pan and drain on paper towels. Cut the pancakes into wedges and serve hot. They are delicious on their own or with a dipping sauce of your choice.