Combine sifted flour, salt and boiling water in a bowl and stir until the water is absorbed. Let the dough cool, add the cold water and knead until smooth. The dough will be soft, but not excessively sticky.
Transfer the dough to an oiled bowl and cover with plastic wrap. Let rest for an hour. The dough wonâ€™t rise much, but this resting period allows the gluten in the flour to develop.
Remove the dough from the bowl and put it on a slightly floured surface. Shape into a log an divide in to 8 pieces. If you want smaller or bigger pancakes, divide the dough accordingly.
Take a piece of dough and roll it out as thin as you can. The thinner you roll your dough, the more flaky layers the pancake will have.
Brush a thin layer of oil, on the pancake and sprinkle with green onions according to your taste. Roll the dough up like you would a cinnamon bun, that is, into a tube shape. Then form a coil with the tube and pinch the end shut. Now, you can either roll out the pancake or repeat the above steps with your remaining dough. If you want to roll out your pancakes, flatten your coils with the palm of your hand and roll into pancakes. If crispy pancakes are desired, roll them thinly, if chewy then a bit thicker.
Fry on medium heat on both sides using butter until brown and crispy. Cut into wedges and serve.