Scallion pancakes with ginger dipping sauce

I'm eating this for dinner all week. And I'm pretty happy about it. These mild scallion "pancakes" are complemented well by the soy and rice-wine vinegar based ginger dipping sauce.

Ingredients

2 cups flour (I used cup-for-cup gf flour)

1 cup boiling water

4 teaspoons sesam oil

1 cup scallions, sliced very thinly

1/4 cup vegetable oil

Salt

Dipping Sauce

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

1 teaspoon fresh ginger, grated

2 teaspoons sugar

1 tablespoon scallion greens (for garnish)

1. In a food processor, slowly add boiling water to flour. Pulse in 10 second intervals. A ball of dough should form. 

2. Remove ball of dough from food processor. Wrap in plastic wrap and set aside at room temperature for 30 minutes.

3. Cut dough into 4 equal pieces.

4. For each piece: Roll the piece flat into a disc. Baste lightly with sesame oil. Lightly salt.

5. For each piece: Roll up the dough into a log. Fold log into a spiral. It's OK if it comes apart.

4. For each piece: Roll the piece flat into a disc. Baste lightly with sesame oil. Lightly salt. Evenly sprinkle 1/4 cup scallions onto disc.

5. For each piece: Lightly press scallions into the disc so they stick. Roll up the dough into a log. Fold log into a spiral. Now the sesame oil should be evenly incorporated.

6. For each piece: Roll the piece flat into a disc. Now the scallions should be worked into the dough.

7. For each piece: Add 2 tablespoons of oil to the pan. Cook evenly on both sides until brown and toasted. On medium heat, this should take ~7 minutes.

8. When cool, cut into wedges and serve with dipping sauce.

Thanks, Pantelligent, for helping me branch out!