In a large mixing bowl, combine all-purpose flour and salt, then gradually pour in hot water while stirring with a wooden spoon. Continue mixing until the dough comes together.

Knead on a lightly floured surface for about 5 minutes until smooth. Cover the dough with a damp towel and let it rest for 30 minutes.

While the dough is resting, slice the scallions thinly, creating about a cup of green onion pieces. Set them aside.

Once the dough has rested, divide it into 4 large balls. Roll each ball into a thin circle approximately 8 inches in diameter. Brush with oil and sprinkle with scallions.

Roll the dough into a log, curl into a spiral, and flatten gently before rolling out to about 6 inches wide.

In a large skillet, heat approximately 2 tablespoons of vegetable oil over medium heat. Fry each pancake for 2-3 minutes on each side until golden brown and crispy.

In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, garlic, and red pepper flakes to make the dipping sauce.