Step by step

Method

4 steps

1. 1

   Combine 1¾ cups (220 g) all-purpose flour, 1¾ cups (220 g) cake flour (or more all-purpose), 1 teaspoon coarse salt, and 2 tablespoons neutral oil in a bowl. Stream in about 1–1½ cups boiling water while stirring until the dough is firm, pliable, and barely sticky — add water a spoonful at a time near the end. Knead briefly, cover with a damp towel, and rest 20–30 minutes so it rolls easily.

2. 2

   Divide into 6 pieces. Roll each into a thin rectangle about ⅛ inch thick. Brush lightly with toasted sesame oil and scatter with finely chopped scallions from 1 large bunch. Roll up like a jelly roll, then coil into a spiral like a cinnamon bun, tucking the end under.

3. 3

   Flatten each spiral gently with a rolling pin into a 5–6 inch pancake — don't press so hard you squeeze out all the layers.

4. 4

   Heat a thin film of oil in a skillet over medium-high heat. Fry each pancake 2–3 minutes per side until deep golden and crisp at the edges; you should hear a steady sizzle. Cut into wedges and serve with light soy or ponzu. You want flaky, crisp-edged pancakes with soft layered centers and lots of scallion — not dense flour discs or pale, soft dough.