Chinese Scallion Pancakes

Combine the sifted flour and salt in a large bowlBring the water to the boil, then stir slowly into the flour.

Knead continuously for about 15 minutes until the dough loses its stickiness and becomes a smooth ball.

Add more flour is the dough is still sticky, or a little more water if it's too dry.

Place the dough in a bowl, cover with a damp cloth, and leave for 30 minutesAdd the scallions/spring onions to the dough, and mix/fold well into the mixture.

Cut the dough into 4 separate pieces.Use a rolling pin to roll each piece to roll it into a flat thin disk.

Brush on some oil (use sesame seed oil if you want to add some extra flavor), then roll the disk into a long, thin sausage.Curl the sausages up into a snail, then roll into a flat, round pancake.Add 6mm of oil into a frying pan and shallow fry each pancake.

Fry for about 1 minute, then flip over to cook the other side.

Continue flipping if necessary, and press down with a spatula to cook the whole surface evenlyOnce cooked, take out the pan and place onto a piece of kitchen towel to absorb the excess oil.

Cut into small, pizza-shaped segments, then serve.