Place flour in a large bowl. Season with salt. Whisk to combine. Mix in hot water with a wooden spoon or chopsticks until a wet dough forms.

Using your hand, knead the dough until it is smooth, about 8-10 minutes. Smear a little oil on top. Cover with plastic wrap (cling wrap) or damp towel and let rest at room temperature for 15 minutes.

Roll out small balls out of the dough. Keep it covered all the time. Working with one at a time, roll out on a lightly oiled surface as thin as possible. Top with 3 tablespoon scallions or spring onions.

Roll dough away from you into a thin cylinder. Starting at one end, roll again to create a coil. Gently press down to create a disc shape. Cover with wrap or damp towel, and repeat with remaining dough. If you have time, let rest at room temperature for about 15 minutes. Working with one disc at a time, roll out on a lightly oiled surface to a large round disc. Meanwhile, heat a pan (preferably a cast iron pan) over medium heat. Lightly brush with oil. Place the pancake in the pan. When one side turns brown and cooked, flip over to cook the other side. Repeat with the remaining dough discs.

Combine together soy sauce, rice wine vinegar, scallions, toasted sesame oil, ginger, water, sugar and chili flakes in a small bowl.

Serve pancakes with the dipping sauce.