In a large gowl, whisk together flour and salt in a large bowl. Mix in sesame oil and cup boiling water with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead until dough is smooth, about 5 minutes. Cover with plastic wrap and let rest at room temperature for one hour.

Divide the dough into 8 equal pieces and form into balls. Roll out one ball on a lightly floured work surface into a circle as thin as possible (to about 10" in diameter). Brush about 2 vegetable oil on each pancake and top with about ¼ cup scallions; season with salt, to taste. Roll the dough into a thin cylinder, then, starting at one end, wind the cylinder into a coil (like a cinnamon roll). Cover with plastic wrap and repeat with remaining dough. Let rest at room temperature 15 minutes.

On a lightly floured surface, roll each coil into a 5" round pancake (keep other coils covered). Repeat with remaining dough and stack as you go, separating with parchment paper.

Heat 1 tablespoon vegetable oil in a medium skillet over medium-low heat. Working with one pancake at a time, cook , turning frequently to prevent scallions from burning, until golden brown and crisp on both sides, 8–10 minutes. Transfer pancakes to a wire rack and let rest about 5 minutes before cutting into wedges.

In a medium bowl, whisk together ingredients for dipping sauce, Serve with pancake wedges.