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In a large mixing bowl, whisk together the flour and salt. Pour in the warm water gradually, stirring with a fork or chopsticks until shaggy, then knead by hand for 8–10 minutes until the dough is smooth and slightly tacky but not sticky. Shape into a ball, coat lightly with the 1 tsp neutral oil, cover the bowl tightly with plastic wrap, and rest at room temperature for at least 1 hour.
After resting, divide the dough into 8 equal pieces. On a lightly floured surface, roll each piece into a rectangle roughly 4 inches wide and 6 inches long, about 1/4 inch thick. Use a chopstick or the back of a butter knife to press a deep lengthwise groove down the center of each rectangle (this is the tear line). Arrange the pieces on a lightly oiled tray, cover with a damp cloth, and rest for 10 minutes.
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