After the dough is done resting, divide it into 4 equal pieces. Tuck the edges into the bottom, apply some oil on the surface, cover and let it rest for another 10 minutes. Work on the dough one at a time while keeping the others covered. Roll the dough into a long rectangular shape, with around ⅛ inch thickness.
Apply a thin and even layer of oil paste on the surface and put scallions on top of it. Add desired optional toppings.
Roll the dough from the bottom all the way up while squeezing out the air inside. Using the resulting log of dough, form two spirals from the two ends of the log, with one spiral being smaller than the other. Tuck the small spiral under the big one and press the big spiral down over the small one. Repeat for the 3 other lumps of dough. Cover resulting buns with plastic wrap and let rest for around 30 minutes (could be stored overnight in the fridge for using the next day).
Roll the spiral lumps of dough out on an oiled surface into a 7 inch pancakes.