Cong you bing are the flaky, chewy spring onion pancakes sold at street stalls across northern China. The layers come from rolling the dough out thin, oiling it, coiling it into a spiral and rolling it flat again.
Use just-boiled water in the dough. It partly cooks the flour and stops the gluten tightening, which is the difference between a tender pancake and a tough one. The resting time is not optional either.
