2 c All purpose flour
1 c Boiling water
Sesame oil
Place flour in a mixing bowl. Gradually stir in
boiling water, mixing with a wooden spoon. When it is
cool enough to handle, knead with your hands until it
is smooth and elastic, adding a little more flour if
necessary. Cover dough with a damp dish towel and let
it rest for 30 minutes. Roll dough out on a lightly
floured surface to a 1/4 " thickness. Use a 3 inch
round cookie cutter to cut the dough, rerolling it
until all of the dough has been used. Smear sesame
oil over one side of each 3 inch circle of dough. Put
two circles together with the sesame-oiled sides
touching. Now roll out the dough circles until they
are about 6 inches in diameter, turning as you roll so
they keep a round shape. Cover the pancakes with a
damp towel until you are ready to cook them. Use an
ungreased heavy skillet over low heat and roast one
side of the pancake until it bubbles slightly (about 1
minute). Do not brown. Turn over and roast the other
side. Remove from the skillet and when cool enough to
handle pull the two pancakes apart. Wrap the pancakes
in foil and refrigerate. To Reheat: Fold each pancake
into quarters and place in a steamer. Steam for 5
minutes. Note: Another method is to place folded
pancakes on top of rice that has just been cooked.
The heat and steam from the rice will reheat them.
From: The Chinese Menu Cookbook Shared By: Pat Stockett
