I used a food processor and I would highly recommend using it (if you have one) as the dough can be a little messy to work with hands. In the bowl of the food processor, add the flour and the salt. Run the processor and add the hot water in a stream until it forms a ball. Knead the dough for few more minutes (about 5 minutes) and then let it rest, covered for about an hour.
Divide the rested dough into 4 parts and then keeping the rest of the dough covered, work with one piece at a time.
Roll the dough out into a thin circle and brush with sesame oil. Layer it with the sliced scallions evenly and tightly roll it to form a log. Make sure that you minimize the air bubbles as you are rolling.
Now coil the rolled log and seal the edges. Keep it aside covered to rest.
Repeat the same with the rest of the dough.
Now with the first rested coil, roll it out to form a circle. This was the tricky part since the dough tends to have a lot of air bubbles that could pop when rolling. I used a fork to prick the dough every now and then to release the air bubbles. Also do not expect to form a perfect disc. It could be a little shaggy looking but they taste great.
Heat a pan/skillet over medium-high heat and smear some oil on it. Cook the rolled out pancakes until they are golden brown on both sides. Add more oil if needed to cook.
Cut into wedges and serve with dipping sauce!
Combine all the ingredients mentioned above and whisk it to mix well.
Serve with the pancakes!