Chun Yao Bang 
(Chinese fried scallion pancake)

Directions

• Mix the flour, water and salt together in a large bowl until it all comes together as a doughy mass. Sprinkle a little flour on a clean work surface, and knead the dough until very smooth, 8 to 10 minutes. Divide the dough into two equal pieces and roll each piece into a ball. Cover with some plastic wrap or a clean towel and set aside to rest for 30 minutes to an hour.
• Take one of the balls of dough and roll it out with a lightly floured rolling pin into a 1/8-inch thick round about 10 inches in diameter. Repeat with the other ball of dough. Brush each round with melted lard or vegetable shortening.
• Sprinkle the chopped scallions into top of each dough round and gently press them into the dough. Starting at the bottom of one of the rounds, roll it up into a log with the scallions on the inside. Cut the log in half, then roll each half into a spiral like a snail’s shell, pinching any open seams together. Repeat with the remaining round. You will have four spirals. Set them aside to rest for about 15 minutes.
• Once the spirals have rested, roll each out again with a rolling pin until about 8 to 10 inches in diameter.
• Heat the 3 tablespoons of oil in a skillet over medium flame. Cook the rounds, one at a time, until lightly browned on one side. Then flip and brown on the other side. Add more oil as necessary until all the rounds are cooked through and browned.
• Stack the rounds and cut into wedges. Serve immediately with soy sauce on the side for dipping.