In a large mixing bowl, combine 2 cups of all-purpose flour with 3/4 cup of boiling water. Stir until the mixture begins to form a shaggy dough.

Transfer the slightly cooled dough onto a floured surface and knead for 5-7 minutes until the dough becomes smooth and elastic.

Divide the dough into four equal portions. Roll each portion into a thin rectangle, brush with sesame oil, sprinkle with scallions and salt, and roll up like a jelly roll.

Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Cook one pancake for 2-4 minutes per side until golden brown and crispy.

Transfer cooked pancakes to a plate lined with paper towels, garnish if desired, and serve warm with soy sauce or black vinegar.