Mix 2½ cups of all-purpose flour, ½ teaspoon of salt, and ⅛ teaspoon of sugar. Add ¾ cup of water and 1 tablespoon of vegetable oil, and knead for about 5 minutes until smooth.
Rest under a damp cloth for 1 hour. Halve the dough, keep one half covered, and roll the other into a large rectangle, as thin as you can.
Brush with half of 1 tablespoon of vegetable oil for brushing. Sprinkle with salt and half of the 4 chopped scallions and 1 tablespoon of sesame seeds.
Cut two slits into each long side. Starting at one end, fold the side flaps over the middle, then fold that section onto the next; repeat to make a small layered square.
Gently roll it out to about double its size, keeping small pockets of air between the layers. Repeat with the other half of the dough.
Heat 2 tablespoons of vegetable oil for frying in a frying pan over medium heat. Fry each pancake, covered, for about 5 minutes per side, until golden brown.
