Bring 1 cup of water to a boil.

Add 1/4 cup of cold water to the boiling water.

Place 3 cups of flour in a large bowl.

Slowly pour approximately 1 cup of the hot water into the flour, stirring continuously.

Knead the mixture until all flour is incorporated into a non-sticky dough.

Cover the dough with moist paper towels and let it rest for at least 1 hour.

Prepare chopped green onions and cooking oil in separate bowls.

Flour your rolling pin and rolling board.

Divide the dough into 6-10 ounce portions.

Keep the remaining dough covered to prevent drying.

Roll each portion into a thin circle (about 2mm thick).

Sprinkle salt evenly over the circle.

Use the rolling pin to press the salt into the dough.

Brush a thin layer of cooking oil over the circle.

Sprinkle 1-2 teaspoons of chopped green onions evenly over the circle.

Roll the circle tightly into a cylinder, squeezing out any air.

Pinch the ends of the cylinder to prevent the onions from falling out.

Roll the cylinder along its length and tuck the outer end into the roll, creating a snail shell shape.

Rest the wheel on its face and flatten it into a pancake about 4-5mm thick.

Brush a frying pan with cooking oil and heat over low heat.

Fry each pancake until crispy on the bottom, then flip and continue frying until golden brown and crispy on both sides.

Taste the first pancake and adjust salt, onion, or thickness as desired for subsequent pancakes.