For the pancakes:

1. In a large mixing bowl, whisk together flour and salt.
2. Add water gradually, mixing until a soft dough comes together. It's ok if the dough is sticky.
3. Cover and let the dough rest for about 30 minutes.
4. Knead the dough on a well-floured surface for 4-6 minutes to form a smooth ball.
5. Divide the dough into quarters.
6. Roll out each quarter until ¼-inch thick.
7. Brush with oil and sprinkle with scallions.
8. Roll the dough carefully like a log, then coil one end of the log inward toward the center to form a snail-like disk or spiral. Sprinkle a little extra flour and roll it out again until it's ¼-inch thick. Be sure not to overwork the dough at this stage.
9. In a large preheated frypan, drizzle some oil and cook the scallion pancake until golden on each side.
10. Cut the pancakes into eighths, arrange on a platter, and serve with the soy sauce and chili crisp sauce. Sprinkle with additional scallions if desired.

For the dipping sauce:

1. In a small bowl, whisk together soy sauce and chili crisp. Serve alongside the scallion pancakes.