scallion pancake

I learned how to make this from watching my dad, so there is no formal recipe here. Like any pastry, the dough can change with the humidity and temperature, so it's best to go by feel.

Flour

Water

Vegetable oil

Kosher salt

Green onions

1. flour + water --> 1.5 C flour is good to make 2 pancakes. Add enough water so that the dough holds together, and then let it rest for about 10 minutes. Place a damp paper towel over it.
2. Roll out the dough into a circle and until thin.
3. Pour enough oil on the dough and spread it with your fingers so that a thin layer of oil covers almost the entire surface. Do not coat the edges.
4. Sprinkle salt over the oil.
5. Do the same with the green onions - distribute it over the dough except for the edges. I used 1.5 large green onion per pancake. Homegrown green onions from E's garden for the guys pictured above! For store-bought green onions, 2-3 would do it.
6. Roll it up and pinch the seams, both the ones along the roll and at the end.
7. Roll it up the other direction with the long seams on the roll facing inward, and then pinch the last seam so that the pancake holds together.
8. Roll it out with a rolling pin so that it's about double the size.
9. Pan fry so that it's golden brown on both sides.
10. Drain on a paper towel and then serve hot!