Stir the flour and salt in a large mixing bowl. Make a well in the center and pour in the sesame seed oil and a cup of warm water (you can use boiling water to make the pancakes more chewy than bread-like). Mix until everything comes together to form a ball.
Turn out the dough onto a lightly floured surface. Knead by hand for about five minutes. The dough should be soft but not sticky. Let the dough rest for half an hour.
Roll out the dough into a log and cut into eight to ten equal pieces. Take one piece and, with a rolling pin, form into a flat thin circle about seven inches in diameter.
Place a tablespoonful of scallions on the flattened dough.
Starting at the edge nearest you, roll the dough outward to form a “cigar”? pressing lightly to make the dough longer and thinner.
Lift one end of the rolled dough and swirl to form a coil.
Flatten with a rolling pin. Repeat until all the dough pieces have been filled, rolled, coiled and flattened.
Heat enough cooking oil to reach a depth of about a quarter inch.
Over medium heat, fry the pancakes, two or three at a time, until golden brown in places.
Flip halfway through the cooking to brown the other side as well.
Drain on paper towels.
Cut the scallion pancakes into wedges and serve with your favorite dipping sauce.
Suggested dipping sauces:
hoisin sauce mixed with a little sesame seed oil
a mixture of light soy sauce, grated ginger, garlic, crushed chilies and sesame seed oil
traditional basil pesto
sun-dried tomato pesto