½ tsp. dark sesame oil

7 tsp. canola or other vegetable oil

2 ¾ C. unbleached white flour

1 C. hot water

½ tsp. salt

½ tsp. baking powder

4 to 8 scallions, chopped (about ½ C.)

sprinkling of salt

vegetable oil for frying

 

In a small bowl, mix together the dark sesame oil and 4 tsp. of the canola or other vegetable oil. Set aside. In a mixing bowl, combine 2 ¼ C. of the flour, the hot water, salt, baking powder, and 2 tsp. of the canola oil. Stir until the dough comes together. Lightly dust a working surface with some of the remaining flour and knead for about 2 minutes, adding flour if the dough is too sticky. Cover the dough with the mixing bowl and allow it to rest for about 5 minutes. Divide the dough into 4 balls. With a rolling pin, roll out each ball into a circle about 10 inches across. Brush each circle with ¼ of the sesame oil mixture, top with ¼ of the chopped scallions, and sprinkle with salt. Roll each circle into a tight cylindrical rope, then coil the rope to form a flat spiral about 5 inches across. Flatten each spiral by hand, and then roll it into a think 8-inch pancake with a rolling pin, dusting with flour to prevent sticking. It’s okay if a few scallions escape from the dough. Heat a skillet on medium heat, add the remaining tsp. of canola oil, and swirl to coat the pan. Fry each of the 4 pancakes until brown and cooked through, 3 to 4 minutes per side, turning down the heat if the outside gets to brown too fast. Add a little more oil to the pan, if necessary, for frying. Cut each pancake into wedges and serve immediately. Leftover pancakes may be refrigerated for 3 or 4 days and then reheated in the toaster.