Scallion Pancakes

The rolling and twisting creates layers of dough with scallion sandwiched inside. It is absolutely necessary to create the proper texture. These are very thin, crispy on the edges, and slightly chewy in the center.

• Ready In: 1 hr 28 mins
• Yields: 6 pancakes

Ingredients

• 1 3⁄4 cups all-purpose flour
• 1 3⁄4 cups cake flour
• 1 1⁄2 cups boiling water
• 1  teaspoon coarse salt
• 1  tablespoon  vegetable oil
• 1  cup  sliced scallion
• 1  tablespoon  toasted sesame oil

Directions

1. Sift flours into work bowl of a food processor fitted with a metal blade; add salt and oil. Add water in a thin stream while blade is running; stop after adding 1 c of boiling water and check consistency. Dough should be firm and pliable, barely sticky, and forming a ball. If necessary, add more water a little bit at a time. Remove dough from machine, place in a bowl, cover with a damp towel, and refrigerate 30-60 minutes to allow the gluten to relax.
2. Divide dough into six pieces. Roll each piece into a rough rectangle 1/8" thick. Brush lightly with toasted sesame oil (the dough should barely glisten) and sprinkle with scallions. Roll tightly like a jelly roll. Twist the resulting "cigar" into a spiral with the seam on the inside.
3. Using a rolling pin, roll each spiral out into a thin pancake, 5-6" in diameter. Fry each spiral in very hot oil, 2-3 minutes on each side, until edges are crispy and pancakes are golden brown. Cut into wedges and serve with light soy sauce or ponzu sauce.