Scallion pancakes

Steps

1. Whisk 2.5 cups flour and 1 tsp salt in a large bowl. Mix in sesame oil and 1 cup boiling water with a wooden spoon until a dough forms.
2. Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 5 minutes.
3. Cover with plastic wrap; let rest at room temperature 1 hour.
4. Divide dough into 8 pieces.
5. Roll out piece on a lightly floured work surface as thin as possible (~10 inches diameter).
6. Brush about 2 tsp. oil on dough and top with about ¼ cup scallions; season with salt.
7. Roll dough away from you (like a jelly roll) into a thin cylinder, then, starting at 1 end, wind roll onto itself to create a coil (like a cinnamon roll). Cover with plastic wrap and repeat with remaining dough. Let rest at room temperature 15 minutes.
8. Working with 1 coil at a time, roll out on a lightly floured surface to a 5 inch round (keep other coils covered). Repeat with remaining dough and stack as you go, separating with parchment or lightly greased foil brushed with vegetable oil.
9. Heat 1 Tbsp. vegetable oil in a medium skillet over medium-low. Working with one at a time, cook pancake, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8–10 minutes. Transfer pancakes to a wire rack and let rest about 5 minutes before cutting into wedges.