- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup boiling water, plus a little more as needed
- 1 cup finely chopped scallions
- 2 tablespoons vegetable oil
- coarse salt
Place the flour and salt in the container of a food processor, turn on the machine, add the water until the dough forms a ball. Add a little more water if necessary.
Knead by hand for about 1 minute, until the dough is smooth. Place in a bowl, cover with plastic wrap, and let rest for about 1 hour (or longer, refrigerated).
On a lightly floured surface, divide the dough in two, keep 1 ball covered. Use a rolling pin to shape the dough into a large, ¼ inch thick circle, adding flour as necessary. When the circle is about ¼ inch thick, press half the scallions into it. Repeat with the remaining dough.
Place half the oil in a large, deep skillet and turn the heat to medium-low. When the oil is hot, place one of the pancakes in the skillet. Cook until lightly browned, 3-5 minutes, then turn and brown the other side. Repeat with the other pancake.
Sprinkle with salt and serve warm.
How to Cook Everything, Mark Bittman