In a large mixing bowl, combine the flour and salt. With the handle side of a wooden spoon, quickly mix in the hot water. Knead until a smooth dough forms, 3-5 minutes. Cover and allow to rest for 30 minutes.
Divide the dough into 8 equal pieces. Flatten a piece into a rectangle, then roll as thin as possible. Brush with a layer of sesame oil. Sprinkle with some chopped scallions and a small pinch of salt. Roll the dough long side to long side. Roll again from one end to the other to shape the pancake like a snail, tucking in the end. Set aside and repeat with the remaining pieces of dough.
In a cast iron or heavy skillet, pour in a thin layer of vegetable oil and place over medium heat. Once thoroughly heated, roll a coiled pancake into a thin circle and fry on each side until golden brown, about 1 minute per side. Adjust the heat as needed to brown the outside while still cooking the flaky interior. Repeat with remaining pancakes.
Serve immediately, if desired with a dipping sauce.