Ingredients:
500 grams of flour, 5 grams of salt, an appropriate amount of cold water, a small bunch of chopped green onions, 40 milliliters of sesame oilMethod:
. Mix the flour with salt and stir evenly. Gradually pour in cold water while stirring until lumps form; stop adding water when the dough begins to come together. Knead the dough forcefully until it becomes smooth on the surface and has elasticity when lightly pressed. Cover the dough with a wet cloth and let it rest for 1 hour.
. Remove the rested dough onto a floured board and knead again for 5 minutes until the dough is soft.
. Roll out the dough to a thickness of about half a centimeter.
. Sprinkle salt on one side of the dough, press gently, then sprinkle with chopped green onions and sesame oil. Evenly spread these seasonings using your hands.. Fold one end of the dough lightly while slowly stretching it with the other hand to make it thin and even. Roll it into a cylinder shape.；
. Divide the rolled dough evenly into four portions. Working on each portion, gently twist it in opposite directions to ensure the fillings are well distributed before shaping them back into balls. Use a rolling pin to flatten each ball into round pancakes.
. For cooking, use an electric griddle or a non-stick pan.
. Pour some oil into the pan and spread it evenly. Heat the pan until slightly warm, then place the pancake inside. If using a non-stick pan, cover with a lid and cook over low heat until both sides are golden brown.
TIP:. The number of layers in your pancake depends on how many times you roll it up. To achieve distinct layers, ensure the oil is evenly spread and that you tightly roll one side while stretching it thinly during rolling for a crisp and flaky texture.. Besides adding chopped green onions and salt, you can also include other ingredients like pepper salt or minced meat to make it even more delicious.

. If you don't have an electric griddle, use a non-stick pan instead. Cover with a lid while cooking over low heat. For very thin pancakes, sprinkle a spoonful of water during the cooking process to maintain moisture and achieve a soft, elastic texture.
The number of layers in the pancake depends on the number of coils when rolled, so to achieve distinct layers, the oil must be applied evenly.When making pancakes,try to stretch one side of the pancake thin while rolling tightly as you go, ensuring crispy and flaky layers;
besides adding scallions and salt, you can also add pepper salt or minced meat, resulting in a particularly delicious taste;
if you don't have a wok, use a frying pan on low heat with a cover. If the pancake is very thin, sprinkle a tablespoon of water during cooking to maintain moisture and ensure the pancake has a soft and elastic texture.