Place the flour and salt into the bowl of an electric stand mixer.

Attach the dough hook to the stand mixer.

On low-medium speed, slowly add the oil and water until a dough starts to form.

Increase the speed to medium-high to knead the dough for 5-10 minutes until the dough is soft and smooth.

If the dough looks a bit sticky, add a bit of flour.

If the dough looks a bit too dry, add a dash of water.

Shape the dough into a ball and place it back in the bowl.

Cover the bowl with a clean tea towel and leave it to rest for at least 30 minutes.

Shape the dough into a flat log.

Cut the dough into 8 even pieces.

Roll out one piece of dough into a thin, flat circle. Dust your work bench with flour as necessary (see also Kitchen Notes below).

Lightly brush some sesame oil onto the dough, followed by a light sprinkle of salt, and then a good sprinkle of scallions (spring onions).

Roll up the dough into a fairly tight log.

Roll up the log into a coil or snail shape.

Repeat the above steps with the remaining pieces of dough.

Heat a non-stick frying pan over medium-high heat with about a teaspoon of vegetable oil.

Roll out each coil of dough into a circle.

Fry the dough for about 3-5 minutes on each side until golden and crispy. Generally, the dough is ready to flip once air pockets start to form between the layers, indicating that the layers have cooked through.

Serve the pancakes warm or hot with a dipping sauce made from soy sauce and Chinese black vinegar.