Step 1
Whisk 2 cups flour and 1 tsp. salt in a large bowl. Mix in sesame oil and 1 cup boiling water with a wooden spoon until a shaggy dough forms.
Step 2
Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 5 minutes. Cover; let rest at room temperature for 1 hour.
Step 3
Divide dough into 8 pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible (each should be approximately 10" in diameter). Top with about 1/4 cup scallions; season with salt. Roll dough (like a jelly roll) into a thin cylinder, then, starting at one end, wind roll onto itself to create a coil (like a cinnamon roll). Cover and repeat with remaining dough. Let rest at room temperature 15 minutes.
Step 4
Working with one coil at a time, roll out on a lightly floured surface to a 5" round (keep other coils covered). Repeat with remaining dough and stack as you go, separating with parchment or lightly greased foil brushed with vegetable oil.
Step 5
Heat 1 Tbsp. vegetable oil in a medium skillet over medium-low. Working with one at a time, cook pancake, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8–10 minutes. Transfer pancakes to a wire rack and let rest for about 5 minutes before cutting into wedges.

2 cups unshifted all purpose flour (nearly 300g)
3/4 cup water (1/2 hot boiling water + 1/3 cold water) + 10ml for adjusting.
1 tbsp. vegetable cooking oil
1 tbsp cooking oil
2 cups chopped scallion (use green part only)
1/2 tsp. salt
1 tbsp. Chinese five spice powder (for garnishing)