Sift the All-Purpose Flour (200 gram) into a large mixing bowl and dissolve the Salt (1/4 teaspoon) into the Water (120 milliliter).
Slowly add the hot water to the flour, stirring all the time.
Gradually add the Water (40 milliliter) to the mix, bringing it together to form a dough. Knead well for 8-10 minutes until the dough is smooth.
Roll it into a ball, cover with cling film or a kitchen towel and rest at room temperature for 30 minutes.
Combine the Spring Onion (50 gram) with the All-Purpose Flour (1 teaspoon), Olive Oil (2 tablespoon), Sesame Oil (1/2 teaspoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon) in a small mixing bowl and set aside.
Lightly sprinkle flour over the worktop, take the now rested dough and knead it for another 2-3 minutes and then divide it into 4 equal-sized parts.
Roll each part out into a long thin piece. Try to get each piece as thin as you can without tearing the dough apart, normally around 35-40 centimeters in length.
Spread 1/4 of the filling evenly over the thin dough. Fold the dough lengthways into the center to form a long strip.
Coil the strip up into a tight spiral.
Put each dough spiral between 2 layers of cling film and roll it out until it turns into a thin, circle-shaped pancake.
Repeat with the remaining dough until you get 4 lovely pancakes, all 3-5 millimeters thick.
Remove the pancake from the cling film and place it in a large, non-stick frying pan on high heat for 3-5 minutes, until it goes golden brown.
Flip the pancake over and cook for another 3-5 minutes. Once cooked, remove the pancake from the pan and repeat the process with the remaining dough.
Let it cool for a few minutes and then cut the pancake into quarters and serve with your favorite sauce. I normally mix together chili oil, sesame oil, light soy sauce, and freshly chopped onion.