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1
Stir the flours and salt in a mixing bowl with a wooden spoon.
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2
Add the corn oil and the boiling water, and stir until a rough dough forms.
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3
If the dough is too soft, knead in about 1/4 cup more flour.
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4
Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until smooth, kneading in more all-purpose flour as necessary.
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5
Cover with a cloth or wrap in plastic wrap and let rest for 30 minutes, or longer if possible.
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6
On a very lightly floured work surface, roll the dough into a long snakelike roll about 1 inch in diameter.
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7
Cut the roll into 24 pieces.
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8
Keep the unused dough covered with a damp towel as you work.
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9
With a rolling pin, roll out one piece of dough, cut side down on the work surface, into a 5-inch circle.
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10
Brush the top with a little sesame oil and sprinkle with some of the minced scallion greens.
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11
Roll up the circle like a jelly roll and pinch the ends to seal.
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12
Flatten the roll slightly with the rolling pin, and coil it into a snail shape, with the seam on the inside.
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13
Pinch the end to secure it and set aside on a lightly floured surface.
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14
Prepare the remaining pancakes, and let them rest for 30 minutes uncovered.
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15
Reflour the work surface and roll each coiled pancake out to a 4-inch circle.
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16
Place them on a lightly floured tray.
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17
Let them rest for 30 minutes uncovered, or longer if possible.
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18
Preheat the oven to 200F.
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19
Heat a large, heavy skillet, add the oil, and heat to 350F.
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20
Put a few of the pancakes in the pan, not touching, and fry over medium heat, turning once, until golden brown and crisp on both sides, about 2 to 3 minutes.
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21
Remove with a spatula and drain briefly in a colander, then transfer to absorbent paper.
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22
Arrange the cooked pancakes on a cookie sheet and keep them warm in the oven while you fry the remaining pancakes, reheating the oil between batches.
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23
Serve immediately or keep them warm in the oven.
