• Whisk 1 1/2 cups all-purpose flour and 1/2 teaspoon salt together in the bowl of a stand mixer fitted with a dough hook. Turn the mixer on low speed and slowly pour in 1/2 cup boiling water. Continue mixing the dough at low speed until well combined. If there is still flour left in the bottom of the bowl, add more water 1 tsp at a time until dough comes together. The dough should be stiff and not sticky. Move dough to a lightly floured surface and knead until a smooth ball forms, about 30 seconds. Place dough in a clean bowl and lightly brush with oil. Let rest at room temperature for 30 minutes.
• While the dough is resting, prepare the filling ingredients. Stir together 2 Tablespoons all-purpose flour, 1 1/2 Tablespoons canola oil, 1 1/2 teaspoons sesame oil, and the remaining 1/2 teaspoon salt in a small bowl. Set aside. In a separate small bowl, stir together the minced green onions and 2 Tablespoons minced cilantro. Set aside.
• Cut the dough into 4 equal pieces. Cover the pieces you aren't working with with plastic. On a lightly floured surface, roll the dough balls, one at a time, into rectangles, as thin as possible, with the long side closest to you. Brush dough with a thin layer of the flour-oil mixture, being careful to avoid the top 1-2cm of the rectangle, then sprinkle with 1/4 of the green onion and cilantro mixture, keeping the onion mixture to mostly the bottom-right corner.
  
• Roll the dough into a rope, as if you were making cinnamon buns, then roll the rope into a coil, tucking the end underneath. Roll the coil with a rolling pin to flatten, leaving it about 1/4" thick. Don't worry if the dough splits and some of the green onion mixture comes out. If desired, roll between two pieces of parchment to prevent sticking to the counter. Repeat with remaining dough pieces.
  

To Freeze

• If you're going to freeze your green onion cakes for later, place two layers of parchment or wax paper between each rolled-out pancake. Stack the pancakes and paper in a large zipper bag, and freeze flat.

To Cook

• Green onion cakes can be cooked immediately, or cooked from frozen (no need to thaw first). Brush each side of the pancake with a thin layer of oil (up to 1/2 teaspoon per side). Heat a cast-iron or non-stick skillet over medium-high heat place a pancake in the skillet, and cover. Cook until the bottom is lightly browned, about 3-4 minutes. Flip the pancake and cook the other side without the lid until lightly browned, about 2-3 more minutes. Turn down the heat to medium if the pancake is browning too quickly. Repeat with remaining pancakes Serve with chile-garlic sauce, sriracha, Thai sweet chile sauce, or chile oil.