In the bowl of a stand mixer fitted with a dough hook or food processor fitted with the dough blade, combine 2 ½ cups of the flour, 1 tablespoon sesame oil, and the salt. Stir to mix. Add the boiling water and process until well combined. Knead the dough with the mixer or food processor for 1 to 2 minutes, until the dough is well combined and smooth. If the dough is too sticky, add additional flour, 1 tablespoon at a time. If it is too dry, add additional water, 1 tablespoon at a time. Cover the bowl with plastic wrap or a clean dishtowel and let rest for 1 hour.

In a small bowl, stir together the ¼ cup vegetable or peanut oil, the remaining 2 tablespoons of sesame oil, and 2 tablespoons of the flour. Mix to a smooth, thin paste.

Divide the dough into 8 equal portions and roll each into a smooth ball. Dust your work surface with flour. Press out one ball of dough into a flat patty and then, using a rolling pin, roll it out as thinly as you can, about 6 inches in diameter.

Brush the oil-flour paste over the top of the round of dough and then sprinkle about 2 tablespoons of sliced scallions over the top, leaving a ½-inch border clear around the edges. Roll the dough round up jellyroll-style into a cylinder. Roll the cylinder up in a flat spiral like a cinnamon roll. Cover the spiral with plastic wrap while you roll and shape the remaining 7 dough balls.

Sprinkle more flour on your work surface, and roll out each spiral of dough out to a circle about 5 to 6 inches in diameter. You can roll out the rest of the pancakes and keep them in a stack with squares of parchment paper in between, or you can roll out the next pancake while one is in the skillet.

Heat 2 tablespoons of the oil in a heavy-bottomed skillet (I like cast iron for this) over medium-high heat. When the oil begins to shimmer, place a pancake in the pan and cook for 1 ½ to 2 minutes per side, until nicely browned. Transfer to a paper towel-lined plate. Cook all of the pancakes. Serve hot, either whole or cut into wedges, with a dipping sauce made of equal parts soy sauce and rice vinegar with a dash of chili oil and a few scallion slices.