350g All-purpose flour

1 cup boiling water
1/4 cup cold water, or as needed
1 teaspoon vegetable oil

70g All-purpose flour 

1 teaspoon sea salt
1/4 cup chicken fat/ pork lard (melted)
3 tablespoons vegetable oil
4 green onion, trimmed and very finely chopped (about 2/3 cup)

Vegetable oil for frying

INSTRUCTIONS

1. To make the dough, place the flour in a mixing bowl. 
2. Slowly pour in boiling water while stirring clockwise with a pair of chopsticks until large flakes have formed. 
3. Add cold water, 1 tablespoon at a time, keep stirring until there is little or no dry flour on the bottom of the bowl. 
4. Dust both hands with a thin layer of flour. Press and work the dough flakes together by hand to form a dough ball. The dough should slightly stick to the bowl when you lift it.
5. Turn the dough out onto a lightly floured board and knead it gently, adding a little extra flour as needed, until the dough is as soft as an earlobe.
6. Add a teaspoon of oil to a clean bowl and wipe with paper towel to coat the bowl with oil. Place the dough in the bowl and cover with plastic wrap or a damp towel. Let the dough rest for 30 minutes.
7. While the dough is resting, make a thin paste by mixing together in a small bowl the flour, salt, chicken fat (lard or shortening), and oil. 
8. Set the green onions next to the paste.
9. Divide the dough into 6 equal portions and roll each portion into a smooth ball. Working on 1 piece at a time, keeping the other portions covered so that they do not dry out. 
10. With rolling pin roll the ball out into a strip, as thin as you can without tearing the dough, about 45-cm long. 
11. Smear one-sixth of the paste on top of the strip and sprinkle one-sixth of the green onions all the way down the strip.Roll up the strip from one of the long sides to form a rope, and then pull this rope gently to form a strand 60-cm long. 
12. Coil the strand until you have a flat circle, like a cinnamon roll. 
13. Repeat with the rest of the dough and paste until you have 6 circles.
14. Roll this circle out into a 20-cm disk. Repeat with the rest of the strands until you have 6 disks.
15. Heat a flat frying pan over medium-high heat and then film the bottom with oil. As soon as the oil is hot, place a bread in the pan. 
16. Cook until the bottom is golden. Flip and cover, until the other side turns golden too. 
17. Remove to a plate lined with paper towels and keep the bread warm in a 120 degrees C oven for up to 20 minutes.
18. Cut each pancake into 6 or so wedges and serve warm.