In a large mixing bowl, combine 400g of all-purpose flour and 4g of salt. Mix them well to ensure even distribution.

Gradually add 120g of room temperature water, using chopsticks to stir until the flour begins to form a crumbly texture.

Next, add 120g of boiling water to the mixture. Continue stirring until the dough comes together, then knead it by hand until it is smooth and elastic. This process will only take a few minutes.

Once the dough is well-kneaded, cover it with plastic wrap and let it rest for about 20 minutes. This resting period will help relax the gluten, making the dough easier to work with.

In a small bowl, mix together 40g of all-purpose flour, 1/2 tsp of salt, and 1 tsp of five-spice powder. Stir until combined.

Pour in 50g of vegetable oil and mix well with chopsticks or a fork until the mixture forms a smooth, flowing paste. This oil paste will add flavor and flakiness to your flatbread.

After resting for 20 minutes, the dough will be softer and more pliable. Transfer it to a clean work surface and divide it into two equal portions.

Take one portion of the dough and roll it out into a large, round sheet, about 1/4 inch thick.

Spread the prepared oil paste evenly over the surface of the rolled-out dough, ensuring even coverage.

Sprinkle 50g of chopped green onions evenly over the oil paste.

Using a spatula, cut the dough into a cross shape, leaving one corner uncut. This will help create layers in the flatbread.

Fold the cut sections of the dough towards the center in a sequence, finally wrapping the uncut corner around the whole dough bundle.

Gently reshape the wrapped dough into a round shape, then roll it out again into a large, round flatbread, about 1/4 inch thick.

Brush the flatbread with water and sprinkle white sesame seeds on the surface. Gently press the seeds into the dough with a rolling pin to ensure they stick well.

Preheat an electric griddle or frying pan over medium-low heat and lightly brush it with oil.

Place the prepared flatbread on the griddle and cook for about 3-4 minutes on one side, or until it is golden brown and slightly puffed.

Carefully flip the flatbread and cook the other side for another 3-4 minutes until it achieves a similar golden color and puffiness.

Keep an eye on the flatbread as it cooks, adjusting the heat as necessary to avoid burning.

Once cooked, remove the flatbread from the griddle and let it cool for a minute before cutting it into wedges. You can serve it warm, either on its own or as a delightful accompaniment to your favorite dishes such as curries, stews, or salads.