In a large bowl, whisk 2.5 cups flour and 1 tsp salt. Pour boiling water over the flour and mix with a wooden spoon until a shaggy dough forms.

Add cold water to the dry spots and mix until a dough comes together. Turn onto a surface and knead for 5-8 minutes until smooth. Cover and rest for 45-60 minutes.

Make the roux: Whisk 1/3 cup flour, 1 tsp salt, and five-spice in a heat-proof bowl. Heat 1/4 cup neutral oil and 1 tbsp sesame oil until shimmering, then carefully pour over the flour mixture. Whisk into a paste and cool.

Divide the rested dough into 4 equal pieces. Working with one piece at a time, roll it out into a very thin 10x8-inch rectangle.

Brush a thin layer of the savory roux all over the dough. Sprinkle with 1/2 cup chopped scallions.

Tightly roll the dough up from the long edge into a long rope. Coil the rope in on itself like a snail shell, tucking the end underneath. Flatten slightly and let rest for 15 minutes.

Gently roll the rested coil out into a 6 to 7-inch flat pancake.

Heat 1 tbsp of oil in a skillet over medium-high heat. Fry the pancake for 2-3 minutes per side until golden brown and blistered.

Transfer to a wire cooling rack to maintain crispiness. Repeat with remaining dough. Cut into wedges and serve with dipping sauces.