Mix together the flour and salt with 140 ml hot water.
Stir with a wooden spoon until a smooth pastry is formed.
Shape into a ball, wrap in cling film and chill for 30 min.
Split the pastry into 4 equal pieces and roll each one out on a floured surface.
Brush with sesame oil and sprinkle with the spring onions and the sesame seeds.
Roll up each piece and the shape into a spiral.
Squash each spiral flat and roll out approx. 0.5 cm thin.
Heat the oil in a pan at least 1 cm deep and fry each pancake until golden brown.
Turn each one once.
Pat dry with kitchen paper and serve sliced.