Step 1: In a large bowl, add the flour and slowly pour in the hot water while stirring with a wooden spoon until a shaggy dough forms.
Step 2: Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
Step 3: Cover the dough with a damp cloth and let it rest for at least 30 minutes to relax the gluten.
Step 4: While the dough rests, mix the sliced green onions with the sesame oil and salt in a small bowl.
Step 5: Divide the rested dough into 4 equal portions and roll each piece out into a very thin rectangle or circle.
Step 6: Brush a thin layer of vegetable oil over the dough, sprinkle with the green onion mixture, and roll it up tightly like a cigar.
Step 7: Twist the dough rope into a spiral (like a snail) and tuck the end underneath, then flatten it with your palm and roll it out again into a 6-inch circle.
Step 8: Heat a tablespoon of oil in a skillet over medium heat and fry each pancake for 3-4 minutes per side until golden brown and crispy.