2
cups flour
3/4
cup boiling water
2
tablespoons sesame oil
1.
Place flour in a bowl. Add boiling water, stirring with chopsticks or a
fork
until dough is evenly moistened. On a lightly floured board, knead
dough
until smooth and satiny, about 5 minutes. Cover and let rest for 30
minutes.
2.
On a lightly floured board, roll dough into a cylinder; cut into 16 equal
pieces.
Roll each piece into a ball, then flatten slightly into a pancake.
Brush
top of each pancake with a light coating of sesame oil.
3.
Place 1 pancake on top of a second pancake, oiled sides together. With a
rolling
pin, roll to make a circle 6 inches in diameter. Stack and roll
remaining
pairs of pancakes the same way. Cover with a damp cloth to
prevent
drying.
Cooking:
1.
Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes
and
cook, turning once, until lightly browned and bubbles appear on the
surface,
about 2 minutes on each side. Remove from pan and separate
into
2 pancakes while still hot. Stack cooked pancakes on a plate while
cooking
remaining pairs of pancakes.
2.
Serve pancakes hot. If making ahead, reheat pancakes in a microwave
oven
or wrap in a clean dish towel and steam in a bamboo steamer for
5 minutes.