Place the plain white flour, fine sea salt and hot water in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until you have a rough, shaggy dough.

Swap the attachment for a dough hook and knead on medium speed for around 5 mins or until you have a very smooth, soft dough.

Remove the ball of dough from the stand mixer and place on a clean surface. Cover with an upturned mixing bowl or wrap in reusable wrap and leave to rest for 20 minutes. Meanwhile make the scallion paste.

Add the vegetable oil to a small saucepan and place over medium heat.

In a medium bowl, combine the scallions, flour and flaky sea salt. Once the oil reaches around 150-160c (this should take around 3 minutes and the oil should appear thin), carefully pour it over the scallion mixture and stir together to form a paste. Set aside to cool.

Put all the dipping sauce ingredients in a clean jar, seal the lid and shake well to combine. Set aside.

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 ½ teaspoon 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.