2 cups flour

2 teaspoons salt

1 cup boiling water

1 teaspoon peanut oil

¼ cup sesame oil

6 scallions, chopped

¼ to ½ cup peanut oil

 

Using a wooden spoon, stir together the flour and salt in a mixing bowl. Slowly pour in the boiling water while stirring constantly. Cover the bowl with foil and set it aside until the dough is cool enough to knead, about 10 minutes. Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, about 5 minutes. Shape the dough into a ball. Lightly oil a bowl with peanut oil. Place the dough in the bowl, turning to coat the top with oil. Cover again with foil and allow to rest for 30 minutes. Lightly flour the work surface. With a rolling pin, roll the dough to a 10X 16-inch rectangle, approximately ¼-inch thick. Brush the entire surface with sesame oil, and then sprinkle the chopped scallions over all. Starting at the narrow edge, roll the dough into a thick, even cylinder 10-inches long. Cut into 6 equal slices. With the rolling pin, roll each slice of dough into a pancake 114-inch thick, 6 to 8-inches in diameter. Cover each pancake with foil as finished to prevent drying out. Place an 8-inch skillet over high heat and pour in ¼ cup of peanut oil. When the oil begins to smoke, reduce the heat to medium-low and carefully add a pancake. Fry until golden, about 30 seconds, then turn and fry the second side. Remove the pancake with a spatula and drain on paper towels. Continue to fry the remaining pancakes, adding more oil if necessary. Cut the finished pancakes into wedges and serve warm, with the hoisin dipping sauce. The pancakes can be made ahead, wrapped in foil, and reheated in a 350˚F oven.