1-First Step: Start by mixing 1/2 teaspoon salt with 2 cups of unshifted all-purpose flour in a large bowl. Create a well in the center of the flour mixture. Pour 1/2 cup of hot boiling water into the well. Stir briefly with a spatula or chopsticks to mix the flour and water. The dough will look shaggy at this point.

2-Second Step: Next, incorporate 1/3 cup of cold water into the mixture. You may need to add an extra 10ml of water depending on the humidity and flour brand, so add it gradually. Add a splash of vegetable cooking oil to the mixture as well. Now, use your hands to bring everything together into a rough ball.

3-Third Step: Cover the dough with a wet cloth or plastic wrap and let it rest for about 10 minutes. This short rest allows the flour to hydrate fully. Afterward, knead the dough on a clean surface for 3 to 5 minutes until it becomes smooth and elastic. Divide the dough into 4 equal balls. Cover them again and let them rest for 20 to 30 minutes. Resting is crucial for making the dough pliable and easier to roll.

4-Fourth Step: Take one rested dough ball and roll it out into a rectangle, approximately 10 cm by 8 cm. You do not need it to be paper-thin at this stage. Brush the center of the rectangle with a thin layer of vegetable oil. If you are using the Chinese five-spice powder, sprinkle 1 tablespoon evenly over the oiled surface.

5-Fifth Step: Spread 2 cups of chopped scallions (divided among the 4 pancakes) evenly over the dough. Remember to use only the green parts of the scallions to avoid piercing the dough. Fold the dough into a cylinder like a jelly roll. Gently lengthen the cylinder by stretching it slightly with your hands.

6-Sixth Step: Coil the stretched cylinder into a snail shape. Tuck the loose end underneath the coil to seal it. Repeat this rolling, filling, and coiling process for the remaining three dough balls. Let the coiled pancakes rest for a few minutes before the final rolling to relax the gluten.

7-Seventh Step: Gently roll each coiled dough into a round pancake. You can use a small pan lid or a small plate as a guide to get a perfect circle if you wish. Be careful not to press too hard and squeeze out the air pockets, as those create the flaky layers.

8-Final Step: Heat a pan over medium heat. Add 2 tablespoons of vegetable cooking oil. Place a pancake in the pan and fry for about 2 to 3 minutes on each side. Turn frequently to ensure even browning. You are looking for a deep golden color and a crispy texture. Once cooked, remove from the pan and drain on paper towels. Repeat for the remaining pancakes.