9-Layer Scallion Pancakes

In a large bowl, combine the flour, salt, sugar, and five spice powder (if using). Add the water and mix to form a dough. Knead the mixture for about 5 minutes, until it forms a smooth ball. Set the dough aside and cover with a damp cloth. Let it rest for about an hour.

In a small bowl, mix all your sauce ingredients.

After the dough has rested, cut the dough in half and leave one half under the damp cloth. Put the other section of dough onto a large, lightly floured work surface. Use a rolling pin and roll it into a big rectangle, as thin as you can get it. Rub about half a tablespoon of oil all over the surface of the dough and sprinkle with half of the chopped scallions, salt, and sesame seeds (if using). Cut 2 slits on each long side of the dough (cut about 1/3 of the way into the center of the dough but don’t cut all the way across the rectangle). See related blog link for step-by-step photos.

With the rolled out dough oriented vertically (the short side near you), start at the bottom and fold the two side flaps of dough over the middle piece. Then fold that entire rectangle forward onto the middle level. Then fold the next set of flaps over, and repeat. When you have your nice, neat rectangle of folded dough, take your rolling pin and roll it until almost doubled in area. Take care not to roll too firmly, as you don’t want the dough layers to bind and you want to keep some small pockets of air between them.

Heat a couple tablespoons of oil in a pan over medium heat and add the pancake. Cover the pan and cook for about five minutes on each side, or until golden brown. Transfer to a cutting board, slice, and serve with your dipping sauce. Repeat the process with the other half of the dough and scallion mixture.