Place the flour blend, xanthan gum, Expandex and salt in a medium-size bowl, and whisk to combine well with a separate handheld whisk.

Transfer the dry ingredients to the bowl of a standard food processor fitted with the steel blade. Add 1 tablespoon of the toasted sesame oil, cover the food processor and pulse twice to begin to combine.

With the food processor on, drizzle in 3/4 cup of the warm water. The dough should come together. If there are any crumbly bits, drizzle in more water very slowly, continuing to process the dough until it comes together completely.

Turn the dough out onto a very lightly floured surface and knead until smooth (about 2 minutes).

Wrap the dough tightly in a large sheet of plastic wrap, and place it in the refrigerator to cool for at least 30 minutes and up to 3 days.

When you are ready to use the dough, divide it into 5 pieces of equal size (each about 3 1/2 ounces).

Working with one piece of dough at a time (and covering the remaining pieces with a damp towel to keep them from drying out), and without using any additional flour yet, roll the dough into a round about 8-inches in diameter. First “turn.”

Using a pastry brush and the remaining 4 tablespoons toasted sesame oil, brush the entire surface of the dough with a thin layer of oil.

Fold the rolled-out dough like you would puff pastry, like a business letter (by thirds, into a rectangle–see photo), and then one short end over another into a packet (see photo). Press the packet of dough down firmly with your hands, and then reroll the dough into a round about 8-inches in diameter. Second (and final) “turn.”

Once again using a pastry brush and the sesame oil, brush the entire surface of the dough with a thin layer of oil, and scatter about 2 tablespoons of chopped scallions evenly over the surface, and repeat the folding process into a packet, just as before. Once more, press the packet down firmly with your hands.

Now, sprinkle the dough liberally with flour, and roll the dough one final time into an 8-inch round, sprinkling with flour as necessary to prevent sticking.

Trim the rough edges for a smooth circle (I used an 8-inch cake cutter, but you can use a pizza or pastry wheel), and set the dough aside. Repeat with the remaining pieces of dough.

Heat about 1/4-inch of toasted sesame oil in a 12-inch, heavy-bottom skillet until shimmering.

Place the pancakes, one a time, in the oil and fry on each side until lightly golden brown (3 to 4 minutes total).

Remove from the oil and place on a paper towel-lined plate to drain. Stack the pancakes and slice them in a stack into 4 wedges each.

In a small bowl, place the tamari, rice vinegar, ginger and honey and mix to combine well.

Add the chopped scallions, and serve with the hot scallion pancake wedges.

The unshaped scallion pancake dough can be stored, tightly wrapped, in the refrigerator for at least 3 days before shaping.

The shaped, but unfried, pancakes can be stacked, wrapped well and stored in the freezer until ready to use. Defrost overnight in the refrigerator before frying.

For best results, serve immediately after frying. For second-best results, heat the cooled, already-fried pancakes in a dry cast-iron skillet before serving.