Extra-Flaky Scallion Pancakes

Ingredients

• For the pancakes:
• 2 cups all-purpose flour, plus extra for dusting work surface
• 1 cup boiling water
• Up to 1/4 cup toasted sesame seed oil
• 2 cups thinly sliced scallion greens
• For the dipping sauce:
• 2 tablespoons soy sauce
• 2 tablespoons Chinkiang or rice wine vinegar
• 1 tablespoon finely sliced scallion greens
• 1/2 teaspoon grated fresh ginger
• 2 teaspoons sugar
• To Cook:
• 1/4 cup vegetable oil
• Kosher salt

Directions

1. Add the flour to the bowl of a food processor. Turn the machine on and pour in about 3/4 of the boiling water in a slow stream, then run it for 15 seconds. If the dough has not gathered into a mass and started circling the blade, add more water, a tablespoon at a time, just until it holds together. Move the dough to a floured surface and knead it briefly, just enough to make a smooth ball. Put it in a bowl, cover with a damp towel or plastic wrap, and let it sit for 30 minutes at room temperature, or as long as overnight in the fridge.
2. Cut the dough into 4 equal portions, then shape each portion into a smooth ball. Take one ball and, on a lightly floured surface, roll it into a round about 8-inches across. Brush the surface with a very thin coating of sesame oil. Roll the round up jelly-roll style, then coil that roll into a snug spiral, tucking the tail underneath. Press it down gently with your palm, then roll it out again into an 8-inch round.
3. Brush on another thin layer of sesame oil, scatter 1/2 cup scallions over the dough, and roll it up jelly-roll style again. Coil it into a spiral, press it gently to flatten, and roll it into a 7-inch round. Do the same shaping and rolling with the remaining pancakes.
4. Stir together all of the sauce ingredients and leave the sauce at room temperature.
5. Warm the oil in an 8-inch nonstick or cast-iron pan over medium-high heat until it shimmers, then carefully slide in a pancake. Cook it for about 2 minutes, gently moving the pan now and then, until the underside is evenly golden brown. Flip carefully with a spatula or tongs, watching for hot oil splatter, and cook the other side the same way, shaking the pan gently, for about 2 minutes longer. Move the pancake to a paper towel-lined plate to drain. Sprinkle with salt, slice into 6 wedges, and serve right away with the dipping sauce. Cook the remaining 3 pancakes the same way.