A flaky, laminated flatbread folded with oil and a heavy scatter of chopped scallion, then pan-fried until golden and crisp in layers. A breakfast and night-market staple found across Taiwan.
Make the dough
Mix the flour and salt, pour in the hot water while stirring, then knead for eight minutes into a smooth, slightly soft dough.
Rest the dough
Cover the dough and let it rest for thirty minutes so it becomes easier to roll thin.
30 minRoll and oil the dough
Roll the dough out into a large thin rectangle, brush the surface generously with two tablespoons of the oil, and scatter over the chopped spring onion and salt.
Roll and coil
Roll the dough up tightly into a long log from one end, then coil the log into a spiral like a snail shell and tuck the end underneath.
Flatten and rest again
Flatten the coiled dough gently with a rolling pin into a disc about twenty centimetres across, then let it rest for ten minutes.
10 minFry the pancake
Heat the remaining oil in a flat pan over medium heat until it shimmers, add the pancake, and fry for four minutes per side, pressing occasionally with a spatula, until deep golden and crisp with visible flaky layers.
Serve
Slice the pancake into wedges and serve hot, plain or with a soy dipping sauce.
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