Chinese Pancakes

Chinese Pancakes (6 servings)

2 c. flour
3/4 c. VERY hot water, or more
2 T. Sesame oil

Put the flour in a lg. bowl. Stir the hot water
gradually into the flour, mixing all the while
with chopsticks or a fork, until the water is
fully mixed into the flour. 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 mins.

Put the dough back into the bowl, cover it with a
clean damp towel, and let it rest for about 30 secs.

After the resting period, take the dough out of the
bowl, and knead it again for about 5 mins., dusting
with a little flour if it is sticky.

Once the dough is smooth, form it into a roll about
18" long, and 1" in diameter. Take a knife and cut
the roll into equal segments. There should be
about 18. Roll each segment into a ball. Take 2 of
the dough balls, dip 1 side of 1 ball into the sesame oil,
and place the oiled side on top of the other ball.

Take a rolling pin, and roll the 2 together into a
circle about 6" 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 1 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" of boiling water, and let sit
in boiling water for 5-6 mins.