This tough, chewy little pancake is a staple in China. Though the dough requires at least an hour of resting time, it’s easy to make. Cut it into small pieces and serve as finger food for a crowd or into larger wedges and serve at the table, as part of a general Chinese feast. Lard is the traditional (and best) fat for cooking these; substitute oil if you prefer.

　　

Ingredients

makes 8 or more servings

　　2 cups flour, plus a little more for rolling the dough

　　1 teaspoon salt

　　3/4 cup boiling water, or as needed

　　1 tablespoon dark sesame oil, or as needed

　　1 cup finely chopped scallion

　　Lard (traditional) or neutral oil, such as corn or grapeseed, as needed

　　Coarse salt to taste

　　

Step 1

Place the flour and salt in a food processor; turn on the machine and add the water through the feed tube until the dough forms a ball. Alternatively, you can slowly pour the water into the flour-salt mixture and stir rapidly with a fork until the dough forms a ball around the fork.

　　

Step 2

Knead by hand for about 1 minute, until the dough is smooth. Place it in a bowl, cover with plastic wrap, and let rest for about 1 hour (or up to a day, refrigerated).

　　

Step 3

On a lightly floured surface, pinch and roll the dough into 2-inch balls, then flatten the balls into disks. Lightly brush one of the disks with sesame oil and sprinkle a few scallions on top. Place another disk on top of that one and use a rolling pin to roll the dough into a 5-inch-long oval. Lightly brush one side of the oval with sesame oil, sprinkle a few scallions on top, and fold the oval in half. Roll into a circle about 1/4 inch thick, adding flour as necessary. Repeat with the remaining dough; you’ll probably make about 6 pancakes with this amount of dough.

　　

Step 4

Generously coat a large, deep skillet with the lard or oil and turn the heat to medium-low. When the lard has melted or the oil is hot, place one of the pancakes in the skillet. Cook until browned lightly, 3 to 5 minutes, then turn and brown the other side. Repeat with the remaining dough, then sprinkle with coarse salt, cut, and serve warm.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.