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Combine flour, hot water, and room temperature water in a bowl. Mix ingredients gently and start kneading the dough.
Knead dough for 2 minutes to let the gluten rest. Rest dough in bowl with damp towel for minimum of 30 minutes to 1 hour.
Slice the green onions and garlic chives by cutting them in small pieces.
Add flour, olive oil, and sesame oil to saucepan. Heat saucepan to low-medium heat and stir well for 3-4 minutes until smooth and shiny. Make sure there are no clumps of flour.
Continue to knead the dough until it's smooth. Then, take out dough and split in four sections. Keep the rest of the dough under the damp towel.
Flour the surface and start rolling out one piece of dough until it is ¼ inch thin. Add oil mixture (2-3 tablespoon) you prepared in step 4 on the flatten dough.
Add salt (½ teaspoon for every pancake) to the dough. Sprinkle a nice layer of green onions and chives.
Roll the dough as tightly as you can in horizontal position. Pinch the ends shut. Then roll the dough in vertical position. Also pinch the ends shut.
Gently flatten the dough by rolling it out without pressing too hard to squeeze out the onions. After rolling, the pancake should be flat.
For every pancake, add 1 tablespoon of oil to the pan. Fry the green onion pancake on medium heat until golden brown. This should take 7-8 minutes on each side.