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1. In a medium-sized bowl, mix the flour and 1 teaspoon salt. Slowly pour in the warm water and use a fork to combine. Once dough begins to take some shape, use your hands to bring together bits and knead gently to combine. Dough should be slightly sticky and moist, but not stick to your fingers. Knead into a ball and set aside; cover the dough with a warm and damp cloth to prevent the dough from drying out.
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2. Pull apart a piece of dough that is about 2 tablespoons in size. Roll it into a ball and on a lightly floured surface, with a rolling pin, roll out the dough until it is very thin (without breaking holes into it).
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3. Brush on a moderate amount of sesame oil, sprinkle a dash of salt, and spread some chopped green onions over the flattened dough.
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4. Begin on one side of the dough and begin to tightly roll the flattened dough into a bundle (like rolling a sleeping bag). Pinch the ends closed and then take one side of the rolled dough and roll it on itself to create a coil.
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5. Use a rolling pin to roll the coiled dough out into an about 1/8 of an inch thick circle (onions and oil may burst out a little). Set aside and repeat with the rest of the dough.
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6. In a large pan, heat 4 tablespoons of canola oil on high heat. When hot, add 3 pancakes to the pan and turn the heat down to medium. Let them sit and cook until crispy and golden brown on one side (about 2-3 minutes). Flip and cook the other side. Remove the cooked pancakes and place them on a plate lined with paper towels to absorb excess oil. Repeat with remaining green onion pancakes. Eat and enjoy!
