In a bowl, mix the flour and salt.
Add the water, then mix with a fork until the mixture forms a dough.
Put the dough on a floured surface and knead for 5 minutes, until you get a smooth and shiny dough.
Put the dough in a clean bowl, lightly oil the top, and let it rest for 30 minutes at room temperature.

Divide the dough into 4 equal parts and cover with plastic wrap.
Work with one piece of dough at a time.
On a lightly floured surface, roll out the dough into a 7-inch (18cm) circle.
Brush the dough with a little toasted sesame oil, then sprinkle with 2 tablespoons (30ml) of scallions and 1/2 tablespoon (7.5ml) of coriander.
Roll the dough like a swiss roll, then roll the roll onto itself, like a snail.
Roll out the dough again into a 5-inch (13cm) circle. Set aside.

Heat 1 tablespoon (15ml) of vegetable oil in a 12-inch (30cm) pan over medium heat.
Add a dough circle and cook until the edges are golden brown, about 2 minutes per side.
Repeat with the remaining oil and dough circles.
Sprinkle with a little salt before serving.