Divide the dough into 8 equal pieces. Take one piece and cover 7 back up to stop them from drying out.
On a clean surface roll the piece of dough into a rough 20x8cm rectangle.
Brush the rectangle with around a tablespoon of the scallion paste.
Fold the two long edges of the dough over to the centre to create a long thin strip of dough with no scallions visible.
Roll the strip up, starting at the short edge, and tuck the bottom of the coil under the roll.
Place the roll of dough on a piece of baking parchment and cover to keep it from drying out. Repeat the process with the other 7 pieces of dough, make sure they're all covered and then set a 20 minute countdown timer while the rolls of dough rest.
NOTE: make sure you can remember the order you rolled the pieces of dough - you'll need to start the next step with the first piece of dough you rolled and work your way through.
Take the first piece of dough you rolled and place on a lightly dusted surface. Carefully use your palm to flatten the roll into a 15-20cm pancake.
Heat a large non-stick frying pan or cast-iron skillet over medium/low heat and add 1/2 tsp of oil. When hot, add on or two flattened pancakes (depending on the size of your frying pan) then cover with a lid. Leave to cook for 2 minutes before removing the lid and flipping the pancakes over. Fry for a further 2 minutes, making sure the underside doesn't burn.
Repeat with the remaining pancakes and serve with the dipping sauce.