Chef John's Savory Scallion Pancakes

Combine 2 cups of bread flour and a pinch of salt in a large mixing bowl. Create a central depression by pushing the flour mixture to one side, then pour in 1 cup of hot water. Use a wooden spoon to mix the ingredients together until they form a rough, shaggy dough.

Transfer this dough onto a lightly dusted surface. Knead the dough until it becomes sticky but relatively smooth and elastic, adding a small amount of flour if necessary to prevent sticking. Wrap the dough in plastic wrap and let it rest for 2 hours.

In a skillet over medium heat, combine 1/4 cup of vegetable oil, 2 tablespoons of sesame oil, and 2 tablespoons of flour. Continue to cook the mixture until it starts to bubble, taking about 3 minutes. Remove from heat and let cool to room temperature.

Unwrap the dough and divide it in half. Roll out each piece into a tube shape, pressing down with your fingers to flatten the dough slightly. Use a rolling pin to flatten each piece of dough into a rectangular shape, about 1/8-inch thick. Flip the dough over and dust lightly with flour halfway through.

Paint a thin layer of the oil mixture onto each piece of dough, leaving about 1 inch of space on the edges. Sprinkle chopped scallions evenly over the top. Roll each piece of dough up tightly, starting with the long side, and seal in the scallions. Begin by tucking one edge over the top once you have reached it.

Twist 1 end of the dough inward toward the middle, then wrap the opposite end around the coil to finish. Tuck the tip of the dough under the bottom and dust the coil with flour. Roll each piece of dough out into a pancake, about 1/4-inch thick. Repeat the process with the remaining dough and oil mixture to make a second pancake.

Heat 1-2 inches of vegetable oil in a cast iron skillet over high heat. Add 1 pancake; lower the heat to medium. Cook until crispy and browned, taking about 4 minutes per side. Repeat with the other pancake. Cut into wedges.