Dongbei style onion pancake

In a large mixing bowl, combine the All-purpose flour with 5g of Salt.

Gradually pour the Hot water into the flour mixture, stirring continuously with chopsticks until shaggy dough forms.

Add the Cold water to the dough and knead by hand for 5-7 minutes until a smooth, elastic dough forms. If the dough is too sticky, add a tiny bit more All-purpose flour; if too dry, add a tiny bit more Cold water.