Mix the flour and water into a smooth ball of dough. Set aside to rest for 20 minutes. On a lightly floured surface, roll dough into a large flat disk. Scatter 1/2 cup of the chopped scallions over the surface of the dough, reserving the remaining 1/4 cup for topping. Roll the dough, jelly-roll style, into a long roll. Slice the dough into 12 equal pieces. Roll each piece into a disk about 1/8" thick.
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