Make the Dough: In a large bowl, whisk together the 300g of plain flour and the salt. Pour in the 120ml of boiling water and use a pair of chopsticks or a fork to mix it into a rough, shaggy mass. Be careful as the water is very hot. Now, pour in the 60ml of cold water and mix again until it starts coming together.

Knead and Rest: Tip the dough onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. It should feel soft and slightly tacky, but not sticky. Form it into a ball, place it back in the bowl, cover with a damp tea towel, and let it rest at room temperature for at least 30 minutes. This rest is crucial for relaxing the gluten.

Prepare the Filling: While the dough rests, prepare your filling. In a small bowl, combine the finely chopped spring onions, 2 tablespoons of vegetable oil, and 1 tablespoon of toasted sesame oil. Mix well.

Divide and Roll: After resting, the dough will be noticeably softer. Divide it into four equal pieces. Working with one piece at a time (keep the others covered), roll it out on a lightly floured surface into a very thin rectangle, as thin as you can get it without tearing.

Fill and Roll Up: Spread a quarter of the spring onion mixture evenly over the surface of the rolled-out dough, leaving a small border around the edges. Starting from one of the long sides, roll the dough up tightly into a long, thin log, like a cigar.

Coil and Rest Again: Take the log and, starting from one end, coil it up into a tight spiral, like a snail's shell. Tuck the outer end underneath the coil. Lightly flatten the spiral with the palm of your hand. I find that this step is what creates those beautiful, distinct layers. Repeat with the remaining three pieces of dough. Let the coils rest for 10 minutes.

Final Roll: Take one of the rested coils and, on a lightly floured surface, gently roll it out into a circle about 15-18cm (6-7 inches) in diameter. Don't press too hard, as you want to maintain the layers you've created.

Pan-Fry the Pancakes: Heat 1/2 tablespoon of vegetable oil in a non-stick frying pan over medium heat. Carefully place one pancake into the pan and cook for 2-3 minutes per side, until it's deeply golden brown, crisp, and puffed up in spots. Repeat with the remaining pancakes, adding a little more oil to the pan for each one.

Serve: Once cooked, you can gently scrunch the pancake from the sides towards the centre to fluff up and separate the layers. Slice into wedges and serve immediately with the dipping sauce.