In a mixing bowl, combine all-purpose flour with hot water, stirring until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic.

Cover the kneaded dough with a damp cloth and let it rest for 30 minutes.

Divide the dough into four pieces, and roll each into a thin circle, about 8-10 inches in diameter.

Spread a thin layer of salt over the dough, then sprinkle with finely chopped scallions.

Roll each dough circle into a log, then twist the log into a coil, flattening into a round disc.

Heat vegetable oil in a skillet over medium heat. Cook each pancake for 3-4 minutes on each side until golden brown.

Slice cooked pancakes into wedges and serve warm with soy sauce or chili oil.