Scallion pancakes

Pour 120 ml of boiling water into the flour and stir with a spoon into shaggy flakes. Add 60 ml of cold water and knead into a soft, smooth dough for 5 minutes.

Boiling water burns: stir with a spoon first and only use your hands once the dough has cooled.

Cover the dough with cling film and leave for 30 minutes so it relaxes and rolls out easily.

Finely chop the green onions.

Divide the dough into 4 pieces and roll each into a thin sheet about 2 mm thick. Brush with oil and sprinkle with salt and green onions.

Roll the sheet up tightly into a log, coil the log into a spiral and flatten it with your palm. Gently roll it out into a 15–18 cm pancake without letting the onions tear through.

Heat 1 tbsp of oil in a frying pan over medium heat and fry a pancake for 3 minutes on each side until golden in patches. Fry the rest the same way.

Scrunch each hot pancake from the sides with two spatulas to open up the layers, then cut into wedges. Done!