In a large bowl, combine the all-purpose flour and unbleached flour with salt. Gradually add lukewarm water while mixing with a fork or your hands until it forms a rough dough. This process will take about 5 minutes. Knead it a few times on a floured surface until it’s smooth. Cover the dough with a kitchen towel and let it rest for about 30 minutes. This resting period allows the gluten to develop, ensuring a better texture.

Once rested, divide the dough into four equal portions. Lightly flour your work surface and roll out one piece into a thin rectangle. It should be about 1/8 inch thick. The thinner, the better—as it will create more layers when cooked.

Brush a thin layer of vegetable oil over the rolled dough. Sprinkle a pinch of salt, black pepper, and a generous amount of finely chopped scallions evenly across the dough. Feel free to be a little generous here; the scallions are the star!

Starting from one end, tightly roll the dough into a log shape. Then, coil the log into a round shape like a cinnamon bun. Tuck the end underneath. Flatten the coiled dough gently with your hand and then roll it out again into a round shape, about 1/4 inch thick. This step is key to achieving those delicious layers.

Heat a non-stick frying pan over medium heat and add a tablespoon of sesame oil. Place the rolled pancake in the pan, cooking for about 2-3 minutes on each side or until golden brown and crispy. Press gently with a spatula to ensure even cooking. Repeat this process for the remaining dough.

Once cooked, transfer the pancakes to a paper towel-lined plate to absorb any excess oil. Cut them into wedges and serve immediately with a soy sauce dipping mixture.