In a bowl, mix in flour, salt, and water. Knead the dough until the surface is smooth and shiny, usually takes about 5 minutes.
Shape the dough into a ball, place it in a bowl and cover it with a tea towel. Let the dough rest for about 30 minutes.
Meanwhile, chop the scallions finely. When the dough is well rested, divide the dough into 3-4 equal sizes.
Place one of the dough onto a floured surface. Flour the rolling pin and roll out the dough into a rectangular shape. Try to roll it out to be as thin as possible.
Brush the top surface of the dough with some oil and sprinkle in the chopped scallions and sesame seeds evenly. Roll the dough up into a log shape.
Taking the right end of the dough and roll it in a spiral form until it reaches the left end of the dough. Tuck the end of the dough underneath to seal it.
Now that you have a spiraled-like-shaped dough with filling, using a rolling pin, flatten the dough out thinly. Try to keep the shape to be as round as possible.
Repeat step 5-9 with the other remaining dough. Heat a non-stick pan on medium heat, and brush the pan with some oil.
Place one of the pancakes on the pan and cook it for about 3 min and then flip the pancake to the other side and continue cooking for another 3 minutes or until done. Make sure the heat isn't too high, to prevent a burnt surface and without cooking the pancake thoroughly.
Once done, place it on a plate and cook the remaining pancakes.
Once all pancakes are done cooking, cut each of the pancakes in 4-8 pieces. You will hear that crispy crunch when cutting them. Lastly, serve them while they are still warm.