Serves 4
Cover a cutting board with clear plastic wrap.
Combine the flour and the 3/4 cup of water to to form a dough.
Whisk together the 2 tablespoons water and the sesame oil in a small bowl.
Separate the dough into 4 balls. While holding a ball in the palm of your hand, brush it with the oil mixture to coat the ball evenly.
Flatten the ball into a disk on the cutting board.
Flatten the disk into a pancake approximately 6 inches in diameter, and sprinkle on scallions and sesame seeds.
Fold the dough onto itself so the scallions and sesame seeds are on the inside.
Flatten the dough into a pancake again. Repeat for all the dough balls.
Add 1 tablespoon oil to a skillet over medium heat.
Cook the pancakes for a few minutes on each side, until golden brown.
Whisk together the soy sauce, vinegar, and chili pepper flakes until well combined.
Serve in a small bowl with the pancakes.
When flattening dough out, I found it worked easier after allowing the dough to rest for 10 to 20 minutes. I also used a small silicon rolling pin as well, but if you don't have, using the palm of your hand works.
*I found that mixing 1 tablespoon water with 1 tablespoon sesame oil was sufficient in coating each dough ball.
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