Chinese Scallion Pancakes [中式葱油饼]

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In a bowl, add the 180 ml warm water (around 100°F to 110°F) and sprinkle 1/4 tsp. active dry yeast over the surface. Let it sit for about 5 minutes until the yeast dissolves and becomes frothy.
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In another mixing bowl, add 250 g all-purpose flour then stir in the yeast mixture while stirring to form a shaggy dough.

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Once combined, add 1 Tbsp. vegetable oil and mix well. Let the dough rest for 15 minutes while it's covered.
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After resting, knead the dough until smooth. Let the dough rest for another 20 minutes.

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While the dough is resting, prepare the chopped 120 g scallions while the dough rests.
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Dust the work surface with flour or oil to prevent sticking, then divide the dough into the amount of portions you want (the default being two). Roll each piece into a thin rectangle skin.
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Sprinkle half of the 1/2 tsp salt on the surface, drizzle half of the 2 tsp. vegetable oil, and spread it evenly. Dust with some dry flour and then add half of the chopped 120 g scallions. (Half is mentioned because the default of the recipe is 2 pancakes, if you are making 4, you need to quarter).
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Roll the dough tightly from one end and shape it into a round ball. Roll the shaped dough into about 0.5 cm thick pancakes.

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Heat a pan on medium and brush it with oil. Place the pancakes in the pan.
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Cook on medium heat until one side is golden (about 3-5 minutes), then flip to cook the other side until both sides are crispy and golden brown (about 2-3 minutes).
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Remove the pancakes from the pan and allow to cool slightly before serving.