Make the dough: whisk the flour and salt in a large heatproof bowl. Pour in the hot water while stirring with chopsticks or a wooden spoon until shaggy. When cool enough to handle, knead 5 minutes until smooth. Cover and rest 30 minutes (up to 2 hours).

Make the paste: stir the oil, flour, and salt into a smooth, spreadable paste.

Roll and laminate: divide the dough into 4 equal pieces. Working with one piece at a time (keep the rest covered), roll into a thin rectangle or circle, as thin as you can without tearing — roughly 1/8 inch.

Brush the surface with a thin layer of the oil-flour paste, leaving a 1/2-inch border. Scatter evenly with chopped scallions.

Roll the dough up tightly into a rope starting from the long side. Coil the rope into a spiral (like a cinnamon roll), tuck the end underneath, and let rest 10 minutes. Flatten with your palm, then roll gently into a circle about 7 inches across and 1/8 inch thick. Do not press out the layers — gentle pressure keeps the flakes.

Fry: heat 1 tbsp oil in a skillet over medium heat. Test with a scallion bit — it should sizzle. Lay in one pancake; cook 3 minutes per side, pressing gently with a spatula, until golden brown and crisp in spots. Add a little more oil between batches as needed. These are pan-fried in oil; they are not oil-free, low-fat, or light — never describe them that way.

Transfer to a rack or paper towels briefly. Cut into wedges and serve hot with the dipping sauce, if using.