Crispy Chinese Pancakes

Begin by dissolving salt in warm water, then combine it with 1 cup of flour to create a soft dough. Transfer the dough onto a well-floured surface and knead until it feels slightly springy, taking around 5 minutes to achieve this. If the dough proves too sticky, incorporate a small amount of vegetable oil - approximately 1/4 teaspoon - to help it come together better.

Divide the dough into 8 equal portions and cover each piece with a clean cloth to prevent drying out.

In a separate bowl, mix together 1/4 cup of flour and 1 tablespoon of vegetable oil to create a fine crumb-like consistency.

On a well-floured surface, roll out one of the dough pieces into a thin square, approximately 5x7 inches in size. Brush the dough lightly with toasted sesame oil and sprinkle a moderate amount - about 1 1/2 teaspoons - of the flour-oil mixture onto it. Add a small amount of chopped green onion, spreading it evenly across the dough.

Starting from one end, begin to roll the dough into a rope shape and pinch the seam and ends closed. Roll the rope into a flat spiral, gently pressing it with your hands to keep it compact and prevent unrolling.

Place the spiral on a floured surface, then gently roll it out into a pancake with the onions folded inside. As you roll, turn the pancake frequently to avoid creating holes in it. Continue rolling until the finished pancakes are approximately 5 inches in diameter.

Repeat this process with each of the remaining dough pieces, creating a total of 8 onion pancakes.

Heat a non-stick skillet over medium heat and brush it lightly with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, taking around 5 minutes per side. Once cooked, cut the pancakes into wedges and serve warm.