In a large bowl, combine all-purpose flour with boiling water, stirring until a shaggy dough forms. Knead for 5–7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 20 minutes.

Divide the dough into equal portions. Roll each portion to about 1/8 inch thick. Brush with sesame oil, sprinkle with chopped scallions and salt, then roll tightly into a cylinder.

Coil the cylinder into a spiral and flatten into a disk. Heat vegetable oil in a skillet over medium heat. Fry each pancake for 2–4 minutes on each side until golden brown.

Once fried, place on paper towels to drain excess oil. Garnish with chopped scallions or sesame seeds. Cut into triangles and serve warm with dipping sauce.