Add flour, salt and garlic granules to a medium bowl. Stir to combine. Add 3/4 cups of hot water to the flour and stir with a wooden spoon. Continue stirring until all the water has been absorbed by the flour.

Using your hands, knead all the bits of dough together inside the bowl. If your dough is still very dry, add a splash of hot water, about 1 to 2 tablespoons, until it comes together and all the flour is absorbed.

Continue kneading the dough for about 2 more minutes. The dough will feel moist but it should not stick to your hands too much.

Sprinkle flour on top of a work surface. Divide the dough into 5 pieces of equal size.

Shape piece of dough into a small ball. Use a rolling pin to roll out the dough into a thin circle, about 7 to 8 inches in diameter.

Brush a thin layer of canola oil on top of the dough, making sure not to miss the edges. Sprinkle sliced scallions all over the dough.

Starting on one end, roll the circle of dough into a log. Take one end of the rolled-up dough and curl it toward the center, like a snail's shell.

Use the palm of your hand to flatten the dough into a thick circle. Roll it out again with your rolling pin. Try to roll it out as thinly as possible. Transfer rolled out scallion pancake to a plate.

Heat about 2 teaspoons of canola oil a small nonstick or cast-iron skillet over medium heat.

Place one of the pancakes in the middle of the pan and pan-fry each side for about 2 to 3 minutes, until they’re golden brown. Transfer to a plate.

Cut the scallion pancakes into small wedges and serve while hot, with the dipping sauce.