In a mixing bowl, combine the flour and salt. Gradually add the boiling water, mixing with chopsticks or a fork until a shaggy dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 20 minutes.

In a bowl, mix the chopped scallions with sesame oil. Set aside.

Divide the dough into 4 equal pieces. Roll each piece into a thin circle on a floured surface.

Brush a thin layer of vegetable oil over the dough, sprinkle with scallion mixture, and roll it up tightly like a jelly roll.

Coil the rolled dough into a spiral shape and flatten gently with your palm. Roll out again into a flat circle.

Heat a frying pan over medium heat and add a tablespoon of vegetable oil. Once hot, add one pancake and cook for about 2-3 minutes on each side until golden brown and crispy.

Repeat with the remaining pancakes, adding more oil as needed.

Cut the pancakes into wedges and serve hot with soy sauce or your favorite dipping sauce.