In a large bowl, mix the flour and salt. Pour in 150g boiling water while stirring quickly with chopsticks to partially cook the flour. Then add 170g cold water and mix until no dry flour remains.

Knead into a dough. It may feel sticky at first—this is normal. Lightly coat the dough with oil and let it rest for 20 minutes until it cools. Knead again until smooth.

Divide the dough into 4–5 equal portions depending on the size of your pan. Roll each piece into a ball.

Lightly coat each dough ball with oil, cover with plastic wrap, and let them rest for at least 1 hour. This step is essential for soft pancakes and easy rolling.

In a small bowl, mix 20g flour, 2g salt, and 40g oil until smooth and slightly runny.

Roll one dough portion into a thin rectangle. Spread a thin layer of oil paste evenly across the surface, leaving a small border. Sprinkle generously with chopped scallions.

Fold the dough back and forth like an accordion to create layers. Gently press each fold to keep it compact.

Seal the ends, roll the dough into a loose coil, and flatten slightly into a round disk.

Cover and let the shaped dough rest for 15 minutes before rolling.

Roll the rested dough into a round pancake about 0.5–1 cm thick.

Heat a skillet over low heat and lightly brush with oil. Place the pancake in the pan and cook slowly.

When the bottom turns golden, flip and cook the other side until both sides are golden brown and the pancake puffs slightly.

Lightly tap the edges with a spatula to separate the layers before serving.