Grandma's Scallion Pancakes

- To a bowl, mix the flour with the very hot water until a dough ball forms. 

- If the flour is pretty dry add room temp water 1 tbsp at a time until it forms a ball and no more flour is sticking to the sides of the bowl. 

- Once the dough starts to form a ball, let it rest for 10 mins. 

- After resting, knead the dough for 10 mins, then cover and let it rest again for 30 mins. 

- In the meantime, chop your scallions. 

- For the oil roux that helps flavor the pancake, start by heating the 2 tbsp of canola oil until very hot. Insert a wooden chopstick into the oil and you should see little bubbles forming around it. 

- In a heatproof dish, add the 2 tsp of five spice powder, then carefully pour the hot oil on top and mix. Your roux is done!

- After resting, it’s time to roll out the dough. Using a rolling pin, roll the dough out into a large circle, ¼ inch thick (almost see through). 

- Pour on the five spice powder oil in a circle, then evenly spread it with your fingers. 

- Sprinkle on table salt until the whole thing is evenly covered in a light layer. This should take about 1.5 tbsps. 

- Next add an even layer of roasted sesame seeds then finish off with the scallions. 

- Roll the dough into a roll then cut into 3 inch sections. Pinch the cut ends closed then turn each side in opposite directions to tighten & create layers. 

- Fry on both sides till golden brown and enjoy while they’re hot!