Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Breakfast
Amount Measure Ingredient -- Preparation Method
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2 c All-purpose flour
3/4 c Very hot water (or more)
2 tb Sesame oil
PUT THE FLOUR into a large bowl. Stir the hot water
gradually into the flour, mixing all the while with
chopsticks or a fork until the water is fully
incorporated. Add more water if the mixture seems dry.
Remove the mixture from the bowl and knead it with
your hands until smooth. This should take about 8
minutes. Put the dough back into the bowl, cover it
with a clean, damp towel and let it rest for about 30
seconds. After the resting period, take the dough out
of the bowl and knead it again for about 5 minutes,
dusting with a little flour if it is sticky. Once the
dough is smooth, form it into a roll about 18 inches
long and 1 inch in diameter. Take a knife and cut the
roll into equal segments. There should be about 18.
Roll each segment into a ball. Take two of the dough
balls, dip one side of one ball into the sesame oil
and place the oiled side on top of the other ball.
Take a rolling pin, and roll the two together into a
circle about 6 inches in diameter. It is important to
roll double pancakes in this way because the resulting
dough will remain moist inside and you will be able to
roll them thinner but avoid the risk of overcooking
them later. Heat a skillet or wok over a very low
heat. Put the double pancake into the wok or pan and
cook it until it has dried on one side. Flip it over
and cook the other side. Remove from the pan, peel the
pancakes apart and set them aside. Repeat this process
until all the dough balls have been cooked. Steam the
pancakes to reheat them, or you can wrap them tightly
in a double sheet of foil and put them into a pan
containing 1 inch of boiling water.
