Sure thing, Christien! I think my only issue now is with the rolling–I may be rolling a little too hard, destroying my layers. The technique is actually a lot like the one used to make lacha parathas, a delicious Indian flatbread.
This most recent batch:
2 1/2 cups plain flour, whisked a little. Mixed in just about a cup of extremely hot water using a spatula and–eventually, an with much hissing in pain–my hands. Depending on atmospheric conditions and the position of Taurus in the Field of Venus, you might need a little less than that or up to a quarter cup more.
Shoot for a smooth, not-quite-sticky dough. Knead it forcefully for a few minutes until elastic and even smoother. An electric mixer is particularly handy there.
Rub with a smidgen of vegetable oil, put it in a bowl, and cover with a tea-towel, and let it rest for 15-20m.
Meanwhile, dice about 2 green onions, green and light-green parts, ideally, and get out some kosher salt, red pepper flakes (if you want), and mix together about 2 tsp of sesame oil with 2 tbsp vegetable oil. (some people recommend full sesame oil, but I find that overpowering).
Divide the dough into four parts and, using as little flour as you can manage, roll one out into a flat disc about 8-9" across and fairly thin. Using a pastry brush or your fingers, spread on a very thin layer of the oil mixture. Then, roll it up, as tight as you can manage, from one side. Twirl the resulting thin-log-shape into a tight spiral, tucking the loose end underneath. Press it into a compact disc with your hands, taking care to kinda smush the edges down enough that the next step doesn’t unfurl it.
Roll it out into an 8" disc again. Spread more oil on, then sprinkle with kosher salt (fairly generous), the red pepper if desired, and a goodly amount of green onions. Roll it up once more, then again twirl into a spiral, tuck and path together, and roll out one last time, going as thin as you can manage without having onions breaking through the dough all over the place and without just smashing the carefully assembled layers into mush.
Heat a good quantity of oil in a wide skillet over medium heat, then toast the scallion pancake, flipping every minute or two and pressing flat with your spatula, until the surface is golden brown and crisp.
Cool a couple of minutes, then cut into triangles, gently squeezing each one, if you want, to help separate the layers.
Serve with some nice Light Soy Sauce as a dip :-D
You can probably get by just doing the roll-out-oil-roll-in-spiral-together step once (sprinkling on the onions/salt/etc. the first time around), resulting in a less fiddly recipe and a still very pleasant amount of layers. Really only Serious Eats recommends the double-layering technique done here. It’s good, though!
