Instructions: In a large bowl, combine the 2 cups flour and the sugar. Stir in the boiling water, and mix with chopsticks just until water is absorbed. Gradually stir in enough cold water so that a dough forms and pulls away from the sides of the bowl and is no longer sticky.

Turn the dough out onto a lightly floured surface and knead for 3 to 5 minutes, or until smooth and elastic. Cover loosely with dampened cloth and let rest for 1 hour. Redust surface with flour and knead dough again for several minutes, or until smooth.

Divide dough into 4 equal pieces, and cover with dampened cloth. Using a floured rolling pin, roll one piece of dough into a 6- to 7-inch round. Lightly brush with sesame oil. Evenly scatter some salt and scallions on the round, then roll up into a tight cylinder. Coil cylinder around itself, into a spiral, and pinch the end under into the dough. Repeat with the remaining dough pieces. Cover coils with dampened cloth and let rest 15 to 20 minutes.

Using a floured rolling pin, roll the coiled dough on a floured surface into 6- to 7-inch rounds.

Heat the peanut oil in a wok or heavy skillet over medium-high heat to 375 degrees. Carefully add a pancake and fry 1 to 2 minutes per side, or until golden. As each pancake fries, press the center lightly with a metal spatula to insure that it is cooked. Remove to a plate lined with paper towels to drain. Repeat with remaining pancakes. Cut each pancake into 6 to 8 wedges. Serve immediately.

This recipe serves 4 to 6 as part of a multi-course meal.

Comments: A dough is made, a cylinder is formed, the cylinder is shaped into a coil, which is then flattened and fried. The result is the most sensational fried bread you may ever taste. Its a favorite street snack in China.

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