Crispy Chinese Scallion Pancakes

Directions

1. In a large food processor slowly add your boiling water to the flour and pinch of salt with the processor running until a dough forms and starts to wind around the middle. Once you dough is combined, take it out and knead it a few times on a floured surface. Roll it in to a ball and let rest for 30 in a bowl with a damp towel over the top so that the dough does not dry out.
2. After your dough has rested, divide it into 4 parts. Individually roll a quarter of your dough into a circle about 7-8" diameter. Using a pastry brush or a spoon, evenly spread about 1/2 tablespoon sesame seed oil all over the pancake. Roll up like a jelly roll one direction and then into a spiral so that it resembles a cinnamon bun. Flatten with the palm on your hand and roll out again into a flat disk. Add another 1/2 tablespoon of sesame seed oil and a handful of chopped scallions, evenly distributed. Roll again and make your cinnamon bun shape, flatten and roll out to be a flat pancake again, about 5" in diameter. Now you're ready to fry. This process of rolling and re-rolling is what creates the layers in the dough that will make your pancakes flakey and chewy.
3. Heat oil in a heavy bottom pan, the oil should be about 1/8" deep on the bottom of your pan. You can check that your oil is hot enough by adding a drop of water in. If it crackles, your oil is ready. Add the pancakes to the oil individually and fry on each side of your pancake until the dough is golden brown. After removing them from the oil, put on a drying rack with paper towels to soak up excess oil. Cut into triangles and serve warm.