Cooking For Engineers

[Lintballoon]

I made scallion pancakes last night based on a recipe from a co-worker, which were dissappointing.
They came out very flour-ey tasting. Wondering if anyone here can tell me where I went wrong?
(sorry, no measurements here)
I put approximately one cup of all purpose flour in a bowl, and poured in hot water until it started to clump. I very, very briefly mixed until the dough would hold together in a ball. Then I rolled the dough out into a flat disk. I topped the disk with chopped scallions, and then rolled the disk into a cigar shape, (scallions on inside). I cut the cigar shape into five sections, flattened them, rolled them into about .125 inch thick disks, and then leafed them in wax paper and let them rest in the fridge for an hour within a plastic bag. At this point the dough was very soft and malable, no gluten action (dough getting tough and stretchy).
When I took them out of the fridge, I rolled them again, very thin .0625", and tossed them one by on into a hot pan with melted bacon fat. They cooked pretty fast, a minute or so per side. As they finished, I held them in a warm toaster over until the rest of my meal was ready.
They ended up tasting of raw flour instead of the crispy on the outside, chewing on the inside scallion-ey taste I was craving. What did I do wrong? Too thin, too high heat?
Oh yeah, and I forgot the salt when mixing the dough so I salted them after cooking, which also added a queer raw salt flavor.
Any hints appreciated.

[Channa]

[MissLinda]

!! Did you spread a thin layer of oil/animal fat on the flat dough before adding the scallions? If not, that's the reason.

The Chinese term for this literally means 'Scallion Oil Pancakes." Without the oil, it will undoubtedly not taste right.

Cheers!