I start by mixing flour and salt in a large bowl until evenly combined. Then I slowly add hot water and stir until a rough dough forms. After that, I knead it until smooth and let it rest for a better texture.

I chop fresh scallions finely and keep them ready in a small bowl. Then I mix oil, scallions, and a pinch of salt for flavor distribution. This step ensures every layer tastes aromatic and well-seasoned.

I divide the dough into equal portions and roll each into a thin circle. Then I brush oil, sprinkle scallions, and roll it into a log shape. Finally, I coil it into a spiral and flatten gently for layering.

I heat a pan with oil over medium heat until slightly shimmering. Then I place the pancake and cook until golden brown on both sides. I press lightly while cooking so the layers become extra crispy.

Once cooked, I let them rest briefly so the layers set properly. Then I cut them into wedges for easy sharing and dipping. I always serve them hot for the best crunch and flavor experience.