Crispy scallion pancake that’s so crunchy but less oily version, and most importantly so easy to make

Mix flour, water, and salt until a rough dough forms. Cover and rest 20–30 minutes. Knead in chopped scallions until evenly distributed. Divide into 80g dough portions. Lightly coat each piece with oil and rest until soft and stretchable. Stretch, roll, and shape into pancakes. Flatten gently. Cook on a dry pan over medium heat until golden and crispy on both sides.