Prepare the Dough: In a large mixing bowl, combine 300g of all-purpose flour with the boiling water. Mix well until the dough starts to come together. The boiling water helps to partially cook the flour, making the dough easier to handle and giving it a chewy texture.

Add Cold Water: Gradually add the cold water, mixing until a smooth dough forms. This step ensures that the dough has the right consistency and is not too dry or too sticky.

Knead the Dough: Knead the dough for about 5-7 minutes until it becomes soft and elastic. Proper kneading is crucial to develop the gluten, which gives the pancakes their structure.

Rest the Dough: Cover the dough with a damp cloth and let it relax for at least 1 hour. You can also refrigerate the dough overnight if preferred. Resting the dough allows the gluten to relax, making it easier to roll out.

Prepare the Oil Flour Batter: In a small bowl, mix 10g of all-purpose flour with 30g of cooking oil and 3g of salt to create the oil flour batter. This mixture will be brushed onto the dough to create layers and add flavor.

Shape the Pancakes: Divide the dough into smaller portions and roll each portion into a thin circle. Brush each circle with the oil flour batter, then roll them up into a log. Coil each log into a spiral shape and flatten gently with a rolling pin. This process creates layers within the dough, leading to a flaky texture.

Cook the Pancakes: Heat a nonstick pan over medium heat and fry each pancake until golden brown on both sides, about 2-3 minutes per side. The pancakes should be cooked through and have a nice crispy exterior.

Serve: Serve the pancakes warm and enjoy! They can be enjoyed on their own or with your favorite dipping sauces.