Scallion Pancakes (蔥油餅), just like how you would find them on the bustling streets of Taipei. Crispy, flaky, and chewy at the same time. One of life’s greatest joys. **Updates 10/5/2020: added thicker version; lowered flour amount for oil paste.**
An Extra-Flaky Version
This method involves cutting the dough into pasta-like strands, then stacking each strand on top of one another to form a new pancake. It yields the flakiest scallion pancakes because you are essentially pre-separating and pre-forming the layers.
An Extra-Thick Version
This method involves using 2 of your 8 portions (thus, the whole recipe makes 4 extra thick ones). You roll out the dough and apply oil paste as usual, but before folding the dough up, stack another sheet of dough (rolled out to the same size) and apply another layer of oil paste. Once the dough is rolled up together, make sure to pinch the ends so the extra paste does not come out. Then just continue as instructed.