• Pour the flour into a food processor. Pour ⅔ cup boiling water into the food processor and blend for 15 to 20 seconds to bring the dough together. If the dough is too dry, add more hot water a tablespoon at a time until the dough sticks to the blade. As soon as the dough comes together, transfer it to a floured surface.
• Knead the dough a few times to form a smooth ball, then transfer the dough to a bowl and cover with plastic wrap. Allow the dough to rest for 30 minutes.
• Once the dough has rested, cut the dough into 4 equal-sized pieces. Using a rolling pin, flatten one of the pieces into an 8-inch circle. Brush the dough with a thin layer of sesame oil, then roll the dough up tightly creating a long snake-shaped dough.
• Then, roll the dough up into a spiral (snail-shaped). Using your hand, press the spiral down slightly, then re-roll into an 8-inch disk. Brush the disk with a thin layer of sesame oil and sprinkle with up to ½ cup of scallions. Re-roll the disk into a snake-shape, trapping the scallions inside. Then, roll the dough up into a spiral and flatten slightly with your hand. Use a rolling pin to flatten the dough into an 8-inch disk and set aside. Repeat with remaining 3 pieces of dough.
• Heat a drizzle of vegetable oil in a heavy bottomed pan or dutch oven until hot and shimmering. Carefully place one of the pancakes into the oil and cook until golden brown, or about 2 minutes per side. Place the pancakes on a plate lined with paper towels to drain. Sprinkle with salt, to taste.
• Cut the pancakes into wedges and serve immediately with the scallion dipping sauce.

For the Scallion Dipping Sauce:

• Whisk together the soy sauce, rice vinegar, mirin, water, chili oil, and scallion in a small bowl. Set aside until ready for use.