Take flour in a wide bowl. Add salt, oil and luke warm water to dough. Using a wooden or rubber spatula start mixing the flour. Dough flakes will form as dough absorbs water. Start to press everything together with your hand.
If too much dry flour is left, add a bit more water and if dough is too sticky, add one or two tablespoon of plain flour. Once all the dough flakes together, knead until dough for 5 minutes until it turns soft.
Cover dough and allow it to rest for minimum 30 minutes. Don’t skip resting dough.
While dough is resting, chop scallions. To slice scallions thin, halve the scallions lengthwise. Then slice them really thin. I prefer to use only green part of scallions for stuffing.
Make the dipping sauce-Mix light soy sauce, sesame oil, pinch of salt, chili oil, green onions and cilantro. Keep it aside to until use.
Knead the dough briefly again. Transfer on to a clean dry counter.
Divide dough into 4 or 6 equal parts.
Take a part of dough and form a ball shape. Keep rest of the dough covered all the time with cloth.
Roll the dough. Dough should be rolled into very thin rectangle.
Sprinkle ½ to 1 teaspoon of oil depending on the size.
Rub oil evenly.
Add the green onions around the rectangle leaving ¼ inch gap on the edges.
Sprinkle Chinese five spice evenly.
Gently roll the dough as tight as you can to form a cylinder.
Further roll into the shape of the snail (watch video to get clear idea).
Set this aside covered.
Work on rest of the dough.
Roll, stuff, roll into cylinder and further roll into snail shape.
Roll out each pancakes to large round circle.
Heat a cast iron griddle. Brush some oil on the pan.
Place rolled scallion pancakes on the pan. Cook on medium flame until surface becomes golden brown. Use a spatula to press from time to time to ensure pancakes brown evenly all around. Flip pancake. Drizzle oil on the other side. Cook until brown.
Remove pancake on to a plate.
Repeat with left over pancakes.
Serve immediately hot with dipping sauce.