In a mixing bowl, add the flour and hot water and stir until it forms a dough.

On a floured surface, knead the dough for five minutes until smooth. Place back in the bowl, cover with plastic wrap or a clean towel, and allow it to rest for 30 minutes. While the dough is resting, you can slice your scallions and assemble the dipping sauce.

After those thirty minutes are up, cut your dough into three equal pieces. Take a rolling pin and roll each piece into a seven-inch circle. Each time you roll, pick up the dough and turn it a quarter-turn to the left (or the right...we’re not picky). This gives you a perfect circle every time, and prevents the dough from sticking to the board.

Brush each circle with some oil, and sprinkle with salt and scallions. Roll the dough into a cigar shape. Then coil that around itself like a snail. Then roll that out into a pancake about six inches in diameter (you don’t want it to be too thin).

Sprinkle with sesame seeds and press them lightly into the dough. Repeat this process with the other two pieces of dough.

Heat a nonstick pan or cast iron skillet with about a tablespoon of oil. Fry each pancake, about 3 minutes per side, until golden brown. Cut into wedges and serve with your dipping sauce.