My quest to make scallion pancakes began with a revelation about dough, thanks to The Food Lab. Scallion pancake dough is a type of laminated dough, like croissant dough. It's characterized by alternating layers of fat and flour. However scallion pancake dough is an order of magnitude easier to make than croissant dough!
2 cups Flour
1 cup Hot Water
1 bunch Scallions (or your favorite herb)
Extra flour for dusting
Heat up some water to just below boiling and add it to the flour. Hot water breaks most of the gluten chains, resulting in a soft, supple dough. Mix the flour and water together, knead it a little bit till it's smooth. If it's sticky, add some more flour, a little bit at a time.
Form the dough into a ball, and then cut it into quarters.
Set three of the quarters aside and roll out one quarter into a thin rectangle.