1. Makes 2 10 inch cakes place 2 cups flour in medium bowl; add ¾ cup water in thin steady stream, stirring constantly until mixture forms rough dough.

2. Turn out onto lightly floured surface; knead, adding flour as necessary to prevent sticking, until dough is smooth and elastic, about 5 minutes.

3. Allow dough to rest under kitchen towel 15 minutes.

4. Divide dough in half; keeping one half covered, roll other half out on a lightly floured surface to 10 x 6 rectangle, long side facing you. Spread rectangle with 1 tbsp.

5. of the lard.

6. Sprinkle with 2 tbsp.

7. of the scallion, half the garlic, and salt to taste.

8. Roll rectangle toward you into tight cylinder, jelly-roll fashion: pinch seams and ends to seal.

9. Repeat with other piece of dough.

10. Shape each roll into a coil; fasten end to coil by pinching.

11. Refrigerate, wrapped in plastic, 30 minutes.

12. Remove coils from refrigerator; using hands, roughly shape one coil into ball.

13. Roll out on generously floured surface to circle 10 inches in diameter and about ¼ inch thick; avoid rolling over edges of dough.

14. Brush off excess flour.

15. Repeat with other dough.

16. Heat 2 tbsp.

17. of the oil in large heavy skillet over medium-high heat until fragrant.

18. Add on cake; immediately reduce heat to medium.

19. Fry cake, shaking pan occasionally, until underside is golden brown, about 3 minutes.

20. Turn cake over; fry until second side is golden brown, about 4 minutes.

21. Transfer to paper toweling to drain.

22. Wipe skillet clean; add remaining oil and fry second pancake.

23. Cakes can be served either warm or at room temperature.

24. * 1 tbsp.

25. minced fresh coriander leaves can be added to the scallion.