Heat oil in a small saucepan over medium-low heat. Add 3 chopped green onions and cook for 5 to 8 minutes, until onions turn golden. Strain, discarding onions, and set oil aside to cool before using.

In a bowl, mix flour and water by hand until a ball is formed. Knead dough until smooth, then place in a bowl and cover with a damp towel. Rest for 15 to 20 minutes.

Divide dough into 4 equal parts and roll into balls. On a surface dusted with flour, use a rolling pin to flatten each ball into 6- to 7-inch circles.

Brush top side of each circle with green onion-sesame oil. Sprinkle with salt, remaining chopped green onions and toasted sesame seeds. Roll up each circle to form a log. Coil each log into a spiral shape. Flatten the spirals into 5-inch diameter pancakes.

Heat a cast iron pan over medium-high heat and spray with cooking spray. Carefully place pancakes in the pan. Lower heat to medium-low and fry until cooked through, 3 to 4 minutes per side. Serve hot.