In a large mixing bowl, combine 2.5 cups all-purpose flour and 1 tsp fine salt. Pour in 1 cup hot water while stirring with a wooden spoon or chopsticks until a shaggy dough forms. Add 1/4 cup cold water and 1 tablespoon neutral oil, then mix until the dough comes together and is no longer dry. Transfer to a lightly floured surface and knead for 6–8 minutes until smooth and elastic (dough should be slightly tacky but not sticky).

Rest the dough

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest for 30 minutes at room temperature. Resting relaxes the gluten and makes rolling easier.

Prepare the scallion filling

While the dough rests, trim and finely slice 8 scallion stalks (white and green parts). Put the sliced scallions in a bowl and mix with 1 teaspoon sesame oil and 1/2 teaspoon coarse or flaky salt. Set aside so flavors meld.

Divide and roll

After resting, divide the dough into 6 equal pieces (about 80–90 g each). Keep the pieces covered to prevent drying. Working with one piece at a time, roll it into a thin circle about 7–8 inches (18–20 cm) in diameter on a lightly floured surface.

Assemble the layers

Brush a very thin film of neutral oil over the rolled dough (use about 1/2 tsp). Sprinkle a light pinch of the scallion mixture evenly over the dough surface (reserve some scallions for other pancakes), then starting from one edge, tightly roll the circle into a log. Coil the log into a spiral (snail shape), tucking the end underneath. Flatten the spiral gently with your palm, then roll it out again to a 6–7 inch (15–18 cm) pancake about 1/8 inch (3 mm) thick. Repeat for remaining pieces.

Pan-fry the pancakes

Heat a nonstick or cast-iron skillet over medium heat and add about 1/2 tablespoon neutral oil. When the oil shimmers, place a pancake in the pan. Cook for 2–3 minutes until the bottom is golden brown and crisp, pressing lightly with a spatula for even contact. Flip and cook the other side 2–3 minutes until golden and crisp. If pancake is thick, reduce heat slightly and cook an extra 1–2 minutes per side. Transfer to a wire rack or paper towel-lined plate. Repeat with remaining pancakes, adding more oil as needed (total about 3 tablespoons).

Finish and season

Once all pancakes are cooked, sprinkle any remaining scallions on top while still warm if desired, and serve immediately to preserve crispness.

Optional Dipping Sauce

Combine 3 tbs soy sauce, 1 tbs rice vinegar, 1/2 tsp sesame oil, 1/2 tsp sugar or honey, 1/4 tsp red pepper flakes (optional), and 1/2 tsp minced garlic (optional) in a small bowl. Stir until sugar dissolves. Taste and adjust balance with more vinegar (tang) or sugar (sweet) as preferred. Serve alongside pancakes.