Crispy 9-Layer Chinese Scallion Pancakes

In a large mixing bowl, whisk together the flour, salt, sugar, and five-spice powder. Gradually add 3/4 cup of water and mix until a shaggy dough forms. Knead the dough for about 5 minutes until it becomes a smooth, elastic ball. Cover with a damp cloth and let it rest for 1 hour to allow the gluten to relax.

While the dough is resting, prepare the dipping sauce. In a small bowl, combine the soy sauce, remaining water, a pinch of sugar, a teaspoon of chopped scallions, sesame seeds, and mashed garlic. Stir well and set aside.

Divide the rested dough into two equal portions. On a lightly floured surface, roll one portion into a very thin, large rectangle. Brush about half a tablespoon of oil over the surface, then sprinkle evenly with half of the chopped scallions, a pinch of salt, and sesame seeds.

To create the 9 layers, cut two horizontal slits on each of the long sides of the rectangle to create a 3x3 grid pattern (keeping the center column connected). Fold the outer flaps over the center square, then fold that entire section forward onto the next row. Repeat this folding process until you have a neat, layered square.