Step 1

Combine flour and 1 tsp salt in a bowl, add water in 3 batches, mixing in between with a spoon (see notes for tips on getting the dough right).

Step 2

Knead for a minute, either in the bowl or on a flour dusted surface, then cover with cling wrap and rest for 10 minutes.

Step 3

Divide dough into 2 pieces.

Step 4

Roll out dough thinly into a rectangle should about 1.5ft/50cm x 8"/20cm.

Step 5

Spray lightly with oil (any oil is fine - except perhaps olive oil), then roll it up starting from the wide end so you have a long roll.

Step 6

Coil it into a snail shape, push down with your hand and roll out again into the same shape.

Step 7

Spray again with oil, scatter over the chopped scallions and a pinch of salt. Then roll it up again, starting from the wide end.

Step 8

Cut the roll in half, and coil each roll.

Step 9

Repeat with the other ball of dough. You will end up with 4 coils.

Step 10

Flatten each coil, then roll out into round shapes about 1/3 " / 0.5 cm thick.

Step 11

Heat 1 tbsp oil in pan, pan fry for 1 1/2 minutes on the first side, then 1 minute on the other side, pushing down with a spatula if necessary to get it to cook the surface evenly. It should be a dark golden brown colour.

Step 12

Combine equal parts of soy sauce and black vinegar into a small sauce dish, and add a dollop of Asian chilli paste.