In a large bowl, combine all-purpose flour with boiling water, stirring until a shaggy dough forms. Allow it to cool for about 5 minutes, then knead for 5-7 minutes until smooth and elastic.

Cover the dough with a damp cloth and let it rest for 20 minutes.

Divide the dough into equal portions, roll each into a thin rectangle about 1/8 inch thick. Brush sesame oil, sprinkle chopped scallions and salt, then roll into a cylinder and coil it.

Flatten it gently and roll it out again to form a thin pancake, approximately 6-8 inches in diameter.

Heat vegetable oil in a nonstick skillet over medium heat. Fry each pancake for 2-4 minutes on each side until golden and blistered.

Transfer pancakes to paper towels to drain excess oil.

Stack cooked pancakes on a plate, cut into triangles, and serve warm with dipping sauces like soy sauce, minced garlic, and chili oil.