In a large bowl, sift your flour. In the center of the flour, make a well. Slowly add the warm water and mix together with your hands.
Keep kneading and mixing the dough until it all comes together in a nice, firm ball.
Wrap in saran wrap and let sit for about 30 minutes, room temperature.
After about 30 minutes, unwrap the dough and divide it into medium sized balls.
Sprinkle your working area with some flour and with a rolling pin, roll out the dough to make a circle.
Using a pastry brush, brush the top of the circle with vegetable oil.
Sprinkle a generous amount of salt on top and then scallions. The more the better. If it looks like too much, it's perfect :)
Take one side of the circle and roll it to the other side so it looks like this | . Then coil it up like a snail.
Take your rolling pin and smash the coil and roll it out into a circle again.
In a large skillet, on medium high heat, add vegetable oil to the skillet and pan fry the pancakes until both sides are golden brown.
Notes
To Store. Keep any leftover scallion pancakes in an airtight container in the refrigerator for up to 3 days.
To Reheat. They can be warmed up in the microwave, but I recommend heating them in a skillet over medium heat, which keeps the exterior crispy.
To Freeze. You can freeze leftover scallion pancakes in an airtight container for up to 2 months, then let them thaw in the refrigerator before reheating. Even better, though, is if you freeze the dough after it’s been rolled out, but before cooking. They’ll keep for up to 3 months in a freezer bag with parchment paper between layers; let them thaw in the fridge, then cook them as instructed in the recipe.