In a mixing bowl, combine all-purpose flour and salt. Gradually pour in hot water while stirring with a fork until the dough begins to come together. Knead for 5-7 minutes until smooth and elastic. Cover with a damp towel and let it rest for 30 minutes.

Thinly slice the scallions, aiming for about 1/4-inch thick slices. Set aside.

Divide the rested dough into equal pieces. Roll each into a thin circle, brush with vegetable oil, sprinkle with scallions, roll tightly, and coil into a spiral.

Flatten each spiraled dough ball with your palm. Roll out into a thicker pancake (1/4-inch thick).

Heat a non-stick skillet over medium heat, add oil, and cook each pancake for 2-3 minutes on each side until golden brown and crispy. Drain on paper towels.

Combine coconut aminos, rice vinegar, toasted sesame oil, crushed garlic, and red pepper flakes in a bowl. Mix until smooth and refrigerate until ready to serve.

Serve warm with dipping sauce for the best experience.