Scallion Pancakes

1. Whisk flour and salt together in medium bowl. Add water and mix with dinner fork until combined. (If there are any floury bits left in bottom of bowl, add additional water, 1 teaspoon at a time, until dough comes together.) Turn dough out onto lightly floured counter and knead until smooth and satiny, about 5 minutes, adding extra flour to counter or your hands as needed to prevent sticking. Transfer dough to clean bowl, brush with thin layer of vegetable oil, and let rest at room temperature for 30 minutes.
2. Divide dough into 4 equal pieces and cover to keep dough from drying out. Working with 1 piece of dough at a time, roll into 7-inch circle about 1⁄8 inch thick on lightly floured counter. Brush dough round lightly with sesame oil, then sprinkle with 2 tablespoons scallions and 1-1⁄2 teaspoons cilantro.
3. Following illustrations, roll dough into cylinder, then coil cylinder into round, tucking tail end underneath. Roll into 5-inch pancake about 1⁄4 inch thick. Set aside and cover while repeating with remaining dough pieces.
4. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Swirl oil to coat skillet, then add 1 dough round and cook until golden brown on both sides, 1-1⁄2 to 2 minutes per side. Transfer pancake to cutting board, tent with aluminum foil, and repeat 3 more times with remaining 3 tablespoons oil and remaining 3 dough rounds. Slice cooked pancakes into wedges and serve with Scallion Dipping Sauce.

ROLLING AND FORMING SCALLION PANCAKES
1. Divide dough into 4 equal pieces and cover. Working with 1 piece of dough at a time, roll dough into 7-inch circle about 1⁄8 inch thick on lightly floured counter. Brush round lightly with sesame oil, then sprinkle with 2 tablespoons scallions and 1-1⁄2 teaspoons cilantro.
2. Roll round into tight cylinder, brushing away any clumps of flour that have stuck to bottom of dough.
3. Coil cylinder into tight round, tucking end underneath.
4. Roll round into 5-inch pancake about 1⁄4 inch thick, adding additional flour to counter as needed to prevent sticking.