Dough: In bowl, whisk together flour and salt. Stir in 1/2 cup/125 mL boiling water. Slowly add scant 1/2 cup/125 mL cool water, stirring together with fork, adding a little more water if necessary, until soft, fairly sticky, shaggy dough forms. On floured surface, knead until smooth. Wrap in plastic wrap; let rest at room temperature for 30 minutes.

Divide dough in half. Roll each half into 16- x 10-inch/40 x 25 cm rectangle. Mix together vegetable and sesame oils; spread 2 tbsp/30 mL of the oil mixture over each rectangle. Sprinkle green onions evenly over each rectangle; sprinkle each with half of the salt.

With long edge facing you, roll up each rectangle from bottom into fairly tight rope; shape each rope into coil. Rub a touch of the remaining oil mixture on top of each coil; sprinkle each with half of the sesame seeds. Let rest for 5 minutes. With rolling pin, flatten each coil into 9-inch/ 23 cm diameter disc.

In large skillet over medium heat, heat remaining oil mixture until hazing over top. Fry one pancake until bottom is golden brown; flip and continue frying until other side is golden, 3 to 4 minutes per side. Fry remaining pancake. Drain on paper towels. Cut into wedges and serve hot.

Makes 6 to 8 servings.