Pancake with Egg Filling, Kaifeng Style

1 1/2 cups (200 g) flour, sifted
4 eggs
2 tsp scallions, chopped
1 tsp salt, or to taste
7 fl oz (200 ml) vegetable oil

1.  Mix the flour with 7 oz (200 ml) of water. Knead until the dough is soft, smooth and elastic.

2.  Roll out the dough into a large flat circle. Rub oil all over the surface of the dough, sprin¬kle with scallions and salt (see Illustration 1). Roll the piece away from you. Lift one end, press down to make into a ball. Roll out the ball into a flat circular dough.

3.  Place the dough on a heavy frying pan , bake the cake until almost cooked. Lift the cake with one hand and make an opening at the rim. Using the rolling pin to make a hollow inside the cake. Beat eggs and pour into the hollow of the cake. Pinch and seal the opening. Add a little oil to the pan , continue to bake until the eggs inside the cake swell (see Illustration II). Remove and serve.