Green Onion Pancake(葱油饼)

Green onion pancake is a Chinese staple dish. Every family does it a little differently. This method uses oil roux to make the pancake more crispy. 

Ingredients

Yields 4 large pancakes.
Dough
All-purpose flour - 2¼ cups 
Salt - ¼ tsp
Water - 1 cup, warm
Oil - 1 tsp
Roux
Vegetable oil - 3 TBSP 
All-purpose flour - 1/3 cup 
Salt - ¼ tsp
Additional Filling
2 bunches scallions (finely chopped, about 2 cups)

Steps

1. In a medium mixing bowl, mix flour, salt, and warm water with a wooden spoon or rubber spatula until a sticky dough forms. The dough should be sticky, but not wet. You can add up to 2 tablespoons more flour if you feel the dough is really wet.
2. Use a teaspoon of oil to coat the top of the dough round. Don’t worry about the dough sticking to the bowl for now. Cover with plastic wrap and let rest for 1 to 2 hours.
3. Combine all ingredients for the roux together in a bowl. Set aside.
4. After the dough has rested, use a teaspoon or two of oil to coat your work surface. Take the dough out and use a little more oil if you feel the dough is sticking to your hands or work surface. Is should be soft and pliable, and the oil keeps everything from sticking together.
5. Divide the dough into 4 equal pieces and roll each piece out lengthwise into a long strip. Next, take about ¼ of the roux, and spread it across the entire length of the dough with your hands. Take ½ cup of the chopped scallions, and spread them generously and evenly across the length of the dough.
6. Roll the dough, folding and tucking in the edges every so often so you don’t have any scallions leaking out of the sides. You end up with a little bundle of joy that you should set aside and cover with a piece of plastic wrap to avoid drying out. 

7. Repeat for the other three pancakes. At this point, you can also let the dough rest for 30 minutes to make rolling easier.

8. Place the dough ball with the spiral pattern facing up on your work surface. Flatten it with your hands or a rolling pin, so the dough round is about ¼-½-inch thick. 

8. Heat a cast iron pan over medium heat, and add 4 tablespoons of oil. Place the pancake in the pan. The pan should be hot enough so the dough is sizzling, but browning slowly. Move the dough around the oil to cook the sides of the pancake. When the bottom is slightly browned (about 2 minutes), turn the pancake over gently, being careful not to splash the oil. Turn it over if you think more browning is needed.

9. Transfer the scallion pancake to a preheated oven at 350F, and let bake for another 5 minutes for more crisping. 
10. Take the pancakes out of the oven and cut into wedges to serve. If you like, now’s the time to sprinkle some extra salt on top to taste.