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1
Mix flour with 1.5 g salt; gradually pour boiling water while stirring with chopsticks until shaggy dough forms.
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2
Knead on floured surface for 5 minutes until smooth and elastic; rest 10 minutes under cover.
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3
Roll dough into thin 30 cm × 30 cm sheet; brush lightly with neutral oil and sprinkle evenly with chopped scallions, remaining 1.5 g salt, and pinch of fleur de sel.
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4
Roll sheet tightly into rope; coil rope into spiral and tuck end underneath.
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5
Press spiral flat with palm and roll again into 20 cm × 15 cm rectangle (3 mm thick).
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6
Heat 15 ml oil in 25 cm non-stick skillet over medium-high heat; cook pancake until golden and crispy on first side, 3–4 minutes.
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7
Flip carefully and cook second side until golden, about 2 minutes.
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8
Slice into 4 wedges; serve hot with soy sauce or fermented tofu as dipping sauce.
