Stir the flour and salt together in a large mixing bowl.

Add the sesame oil and hot water. Stir everything together to form a shaggy dough.

Turn the dough onto a lightly floured work surface and knead it until smooth, 3 to 4 minutes.

Roll the dough into a ball. Generously rub the dough with a tablespoon or two of oil and transfer it to a clean bowl. Cover the dough with a damp towel and let it rest for 30 minutes.

While the dough rests, make the sauce by stirring all ingredients together in a small bowl.

After the dough has rested, cut it into 4 equal portions. Remove one portion of dough from the bowl and recover the rest.

Place the dough portion on a lightly floured work surface and use a rolling pin to roll it into a an approximately 6-inch circle.

Lightly brush the dough with oil and sprinkle it with a quarter of the scallions.

Roll the dough tightly into a long snake, enclosing the scallions within. Coil the snake into a circle.

Use your rolling pin to roll the coil into a thin 7 to 8 inch circle.

Cover the dough circle with a damp towel, then repeat the process for the remaining dough portions. Stack the finished dough circles with paper towels in between and cover them with a damp towel.

Generously coat the bottom of a medium skillet with about 2 to 3 tablespoons of oil and place it over medium heat.

Give the oil a minute to heat up, then transfer one of your dough circles to the skillet. Cook it for about 3 minutes on each side, until browned and crispy.

Transfer the cooked pancake to a paper towel-lined plate and repeat the process for the remaining dough circles.

Slice and serve your scallion pancakes while they're hot, optionally sprinkled with sesame seeds, with dipping sauce on the side.