Steps
- Mix 2½ cups of all-purpose flour, ½ teaspoon of salt, and ⅛ teaspoon of sugar. Add ¾ cup of water and a quarter of 4 tablespoons of vegetable oil, and knead for about 5 minutes until smooth.
- Rest under a damp cloth for 1 hour. Halve the dough, keep one half covered, and roll the other into a large rectangle, as thin as you can.
- Brush with an eighth of the oil. Sprinkle with salt and half of the 4 chopped scallions and 1 tablespoon of sesame seeds.
- Cut two slits into each long side. Starting at one end, fold the side flaps over the middle, then fold that section onto the next; repeat to make a small layered square.
- Gently roll it out to about double its size, keeping small pockets of air between the layers. Repeat with the other half of the dough.
- Heat the remaining oil in a frying pan over medium heat. Fry each pancake, covered, for about 5 minutes per side, until golden brown.