To make the dough, sift the flour and salt into the bowl of a stand mixer. Then, add the hot water and oil to it and knead with a dough hook attachment for 4-6 minutes until it becomes smooth and pliable. (Alternatively, you can also knead the dough by hand.)
Let the dough rest for 5 minutes. Then, split it into 5 roughly equal portions. Then, roll it out with a rolling pin into an oblong oval around 30cm long and 20cm wide. Brush a bit of oil onto the dough, then sprinkle your chosen toppings onto the dough, before rolling it up like a cigar. Pinch both ends close, and twirl it up into a spiral or snail-shape. Finally, roll it out again with your rolling pin into a circle around 20cm in diameter.
To cook the pancakes, ready a pan over medium heat, and add a tablespoon of oil to the pan. Heat the pan up until the oil starts to shimmer, then, gently place a pancake in and pan-fry until golden brown (2-3 minutes on each side). Repeat with the rest of the pancakes, re-oiling the pan before each pancake goes in.