Place the flour and 1/4 teaspoon salt in a medium bowl and stir to combine. Slowly pour in the boiling water while stirring with chopsticks or a fork. When a shaggy dough forms and is cool enough to handle, add the 2 teaspoons neutral oil.

Turn the dough onto a lightly floured surface and knead for 3 to 4 minutes, until mostly smooth. Cover the dough with an overturned bowl or plastic wrap and let it rest for 30 minutes. This rest makes the dough easier to roll.

While the dough rests, thinly slice the scallions. In a small bowl, combine the soy sauce, rice vinegar, and chili crisp, if using, for a simple dipping sauce.

Divide the rested dough into 4 equal pieces. Keep the pieces not being shaped covered. On a lightly oiled surface, roll one piece into a thin circle about 7 inches (18 cm) wide.

Brush the circle with about 1 tablespoon sesame oil. Sprinkle with one-quarter of the scallions and a small pinch of the remaining salt. Roll the dough into a tight log, then coil the log into a spiral, tucking the end underneath. Gently flatten the coil and roll it into a 7-inch (18-cm) pancake. Repeat with the remaining dough.

Heat 1 tablespoon neutral oil in a large skillet over medium heat. Add one pancake and cook for 3 to 4 minutes per side, pressing lightly and rotating it occasionally, until deeply golden with crisp brown spots. Reduce the heat if it browns before the center is cooked through.

Transfer the cooked pancake to a wire rack or a plate. Repeat with the remaining pancakes, adding more oil as needed. Cut each pancake into wedges and serve warm with the dipping sauce.