Combine flour and 1 tsp salt in a bowl, add water in 3 batches, mixing in between with a spoon (see notes for tips on getting the dough right).

Knead for a minute, either in the bowl or on a flour dusted surface, then cover with cling wrap and rest for 10 minutes.

Divide dough into 2 pieces.

Roll out dough thinly into a rectangle should about 1.5ft/50cm x 8"/20cm.

Spray lightly with oil (any oil is fine - except perhaps olive oil), then roll it up starting from the wide end so you have a long roll.

Coil it into a snail shape, push down with your hand and roll out again into the same shape.

Spray again with oil, scatter over the chopped scallions and a pinch of salt. Then roll it up again, starting from the wide end.

Cut the roll in half, and coil each roll.

Repeat with the other ball of dough. You will end up with 4 coils.

Flatten each coil, then roll out into round shapes about 1/3 " / 0.5 cm thick.

Heat 1 tbsp oil in pan, pan fry for 1 1/2 minutes on the first side, then 1 minute on the other side, pushing down with a spatula if necessary to get it to cook the surface evenly. It should be a dark golden brown colour.

Combine equal parts of soy sauce and black vinegar into a small sauce dish, and add a dollop of Asian chilli paste.