The ingredients are simple, but man it has taken so many tries to iron out the details in the technique. For honest flaky layers, you need to oil it well.  For the right elasticity and structural integrity, you must rest the dough. For the right texture, a steaming step really helps. For uniform scallion distribution, you need to spread them out in a certain way.

Update 10/5/20: during the early COVID pandemic days, I put even more testing into this but have not documented my results… Nonetheless, the recipe below is entirely serviceable!

蔥油餅 (Scallion Pancakes)

• To 2 cups flour, 1 tsp salt, add 3/4 cup warm (not boiling) water while stirring. Knead until very elastic, which takes 5-8 minutes.
• Let rest in an oiled bowl covered with a damp cloth for 30+ minutes.
• Finely chop 4 scallions. Halve white sections if large to avoid puncturing.
• Divide dough into four quarters. With each:
• Roll out into 8” round. Brush with a thin layer of ~1/2 tsp sesame oil/canola oil. Spread around scallions, but with less in the center. Tightly roll up into log, then coil log into spiral, tucking the end underneath.
• Let rest 20 minutes to overnight.
• Just prior to cooking, roll out into 7” round. Don’t roll too flat lest you merge the layers.
• Drop in a hot oiled skillet. Splash some water around sides, then cover and steam for 2 minutes or so. Uncover and let fry on medium (not hotter) heat. Drizzle top with oil before flipping. Flip as necessary until golden-brown on both sides.
• Sprinkle with kosher salt. Cut into six wedges with shears.