Categories: Breads, Vegetarian, Oriental 
      Yield: 10 servings 
  
      1 lb All-purpose flour                        -OR- kosher salt 
    1/4 ts Baking powder                       5    Scallions; coarsely chopped 
    1/2 ts Sugar                               5 tb Vegetable oil (or more) 
      2 ts Coarse-grain sea salt           
  
  Place the flour in a mixing bowl.  Sprinkle evenly with the baking powder 
  and sugar.  Mix with a wooden spoon.  Add the water gradually, stirring and 
  mixing with the wooden spoon.  Knead the dough for 3-4 minutes.  Cover it 
  with a damp cloth and leave for half an hour, then knead again for 2-3 
  minutes.  Divide the dough into ten portions and form into narrow strips 
  8-10 inches long.  Flatten the strips with a rolling pin and ten bands of 
  pancake thickness.  Sprinkle each band with salt and then with chopped 
  scallions.  Roll the bands lengthwise into long double-thickness 
  spaghetti-shaped strips.  Hold one end of the strip and turn the other end 
  around in circles until the concentric rings form themselves around the 
  center into a spiral pancake.  Flatten the pancake with the palm of the 
  hand.  Repeat until the dough has been made into ten spiral pancakes. 
   
  Heat the oil on the bottom of a large flat-bottomed frying pan.  When hot, 
  lift the handle of the frying pan so that the surface of the pan is evenly 
  greased.  Place the spiral pancakes on the surface of the pan.  Fry over 
  low heat for 2-1/2 to 3 minutes and turn the pancakes over.  Repeat and fry 
  gently until the pancakes are evenly browned on both sides. 
   
  Source: New Chinese Vegetarian Cooking, by Kenneth Lo Typos by: Karen 
  Mintzias