Famous Chinese street food consisting of flaky, chewy, and crispy unleavened flatbreads. The dough is rolled thin, brushed with sesame oil and sprinkled with chopped scallions, then rolled up, coiled, and rolled again to create many savory layers. Pan-fried until golden brown, they are perfect for dipping in soy sauce or chili oil.
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Place the all_purpose_flour in a mixing bowl and pour in boiling water, stirring vigorously with chopsticks or a fork until pebbly.
Add the cold water and the dough until it comes together into a ball, then transfer to a floured surface and until smooth and elastic, about 5-8 minutes.
Cover the dough with a damp towel or plastic wrap and for 30 minutes.
Divide the rested dough into 4 equal pieces.
Roll out one piece into a very thin rectangle or circle on a lightly oiled surface.
Brush the surface generously with sesame oil, then sprinkle with salt and a handful of chopped green onions.
Roll the dough up tightly into a long cylinder (like a jelly roll), then coil the cylinder into a spiral shape (like a snail shell), tucking the end underneath.
Flatten the coil gently with your palm, then roll it out again into a flat pancake about 6-7 inches in diameter.
Repeat the process with the remaining dough pieces.
Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat.
Add a pancake to the skillet and fry for 2-3 minutes on one side until golden brown and crispy.
Flip the pancake and fry the other side for another 2-3 minutes until golden and crispy.
Remove from pan and lightly squeeze the edges of the pancake inward to fluff up the layers, then slice into wedges and serve warm.
