Make the Dough:

1. In a large mixing bowl, add the all-purpose flour and salt.
2. Pour the hot water into the flour and mix it quickly with chopsticks or a fork to form a rough dough.
3. Add the room temperature water and oil, and continue to mix until the dough comes together.
4. Move the dough to a floured countertop and knead it for approximately 5-7 minutes until it reaches a smooth consistency.
5. Place a damp cloth over the dough and allow it to rest for around 30 minutes.

Prepare the Filling:

1. While the dough is resting, mash the chickpeas in a bowl until they reach a chunky paste consistency.
2. Add soy sauce, sugar, a pinch of salt, black pepper, and Chinese 5-spice powder. Mix well to combine.
3. Fold in the chopped green onions to complete the filling.

Assemble the Guo Kui:

1. Once the dough has rested, divide it into equal portions (depending on how many flatbreads you’d like to make).
2. Roll each portion into a ball, then flatten it into a thin circle (about 4-5 inches in diameter).
3. Place a generous amount of the chickpea filling in the center of each circle.
4. Fold the edges of the dough over the filling to enclose it, then gently flatten the stuffed dough into a disk, being careful not to let the filling spill out.
5. Brush both sides of the disk with a little oil and sprinkle sesame seeds on top.

Cook the Guo Kui:

1. Heat a non-stick skillet over medium heat with a little oil.
2. Place the stuffed dough into the skillet and cook for 3-4 minutes on each side until golden brown and crispy.

Serve:

1. Once cooked, remove the Guo Kui from the skillet and serve them hot.
2. They can be enjoyed on their own or dipped in soy sauce or chili oil for extra flavor.