To make the dough, place the
Chinese All-Purpose Flour (2 1/2 cups)
in a medium work bowl. Slowly pour in boiling
Water (1 cup)
while stirring clockwise with a pair of chopsticks until large flakes have formed.
Water (1/4 cup)
, 1 tablespoon at a time, and keep stirring until there is little or no dry flour on the bottom of the bowl. Dust both hands with a thin layer of flour. Press and work the dough flakes together by hand to form a dough ball.
Turn the dough out onto a lightly floured board and knead it gently, adding a little extra flour as needed, until the dough is as soft as an earlobe.
Peanut Oil (1 tsp)
to a clean bowl and wipe with paper towel to coat the bowl with oil. Place the dough in the bowl and cover with plastic wrap or a damp towel. Let the dough rest for 20 to 30 minutes.
While the dough is resting, make a thin paste by mixing together in a small bowl the
Chinese All-Purpose Flour (1/2 cup)
Sea Salt (1 tsp)
Ground Sichuan Pepper (1/2 tsp)
Chicken Fat (1/4 cup)
Peanut Oil (3 Tbsp)
. Set the
Scallions (1 bunch)
next to the paste.
Divide the dough into 6 equal portions and roll each portion into a smooth ball. Working on 1 piece at a time, keeping the other portions covered so that they do not dry out.
Use a flat rolling pin to roll the ball out into a strip, as thin as you can without tearing the dough, about 45cm (18-inch) long. Smear one-sixth of the paste on top of the strip and sprinkle one-sixth of the green onions all the way down the strip.
Roll up the strip from one of the long sides to form a rope, and then pull this rope gently to form a strand 60cm (24-inch) long. Coil the strand until you have a flat circle, like a cinnamon roll. Repeat with the rest of the dough and paste until you have 6 circles.
Roll this circle out into a 20cm (8-inch) disk. Repeat with the rest of the strands until you have 6 disks.
These pancakes freeze very well. To store, seal uncooked pancakes with plastic wrap and transfer into a large ziplock bag. You can place several pancakes into one bag. Place the bag on a tray and transfer to freezer. Take out the tray once the pancakes are completely frozen. To cook frozen pancakes, let pancakes thaw slowly in the fridge. When defrosted completely, unwrap and cook by the same way as fresh pancakes.
Heat a flat frying pan over medium-high heat and then film the bottom with
Peanut Oil (as needed)
. As soon as the oil is hot, place the bread in the pan. Cook until the bottom is golden. Flip and cover, until the other side turns golden too.
Remove to a plate lined with paper towels and keep the bread warm in a 120 degrees C (250 degrees F) - oven for up to 20 minutes.
Cut each pancake into 6 or so wedges and serve warm. If you have leftover pancakes, heat them up with a bit oil in a skillet, covered, until warmed throughout. The pancakes will remain crispy.