Start by combining bread flour and salt in a medium bowl.

Stir in boiling water with a chopstick until a shaggy dough forms. Then, add cold water and mix to combine.

Knead for 5-10 minutes until dough is ball-shaped and elastic. Rest, covered, for 20-30 minutes.

To prepare your filling, mix AP flour, neutral oil, and salt in a small bowl. Combine until no lumps are left.

Chop your scallions or garlic scapes into small diced pieces. Set aside.

When your dough has finished resting, cut into 6 equal pieces. If you want bigger pancakes, cut into 4 instead of 6.

With each piece, lightly flour your work surface and roll into a long, thin rectangle shape (about 6-8" long and 2-4" wide.

Spoon on about a tablespoon of your oil and flour mixture and spread evenly over the dough. Then, sprinkle the edge of the dough with scallions or garlic scapes.

Roll into a tight log, pressing air out as you seal the dough over the vegetable pieces. Flatten your log into a long strip of dough and roll into a cinnamon roll shape. Let each roll rest while you prepare the next.

Once all pieces of dough are filled and coiled, one at a time roll each into a long, thin flatbread shape. Go as big as you'd like, just avoid the pancakes being too thick or they risk being raw in the middle.

Heat 2 tbsp neutral oil in a nonstick pan or cast iron skillet over medium/high heat. One at a time, cook pancakes 2-3 minutes on a side until golden and crisp. Cover the pan with a lid to ensure the pancakes are cooked through if they are on the thicker side.

Stack your pancakes as you cook on a kitchen towel or aluminum foil to hold in the heat.