In a large bowl, mix the all-purpose flour with boiling water using chopsticks or a wooden spoon until a shaggy dough forms. When cool enough to handle, knead the dough for 5-7 minutes until smooth and elastic. Cover and let it rest for 20 minutes.

Divide the dough into equal portions. Roll one portion into a thin rectangle, brush with sesame oil, sprinkle with scallions and salt, then roll it into a cylinder and coil into a snail shape. Flatten and roll into a pancake about 6-8 inches in diameter.

Heat oil in a skillet over medium heat. Place the pancake in the pan and cook for 2-4 minutes on each side until golden and crispy. Drain on a paper towel-lined plate.