1 1/4 ts Curry powder
1 1/2 c All-purpose flour
1/2 ts Salt
1 tb Dark sesame oil
Combine curry powder and 1/2 cup plus 2 tablespoons boiling water; set
aside. In a food processor, combine flour and salt. Turn processor on;
slowly add curry-powder-water mixture. Process until dough comes together
and is smooth and not tacky when pinched, about 30 seconds. Loosely cover
with plastic wrap; let stand for 15 minutes. Heat oven to 250 F. Form dough
into a 17-inch long log and cut into 12 equal pieces; cover with plastic
wrap wo dough is not exposedto air. Place one piece of dough cut side down
onto work surface, flatten slightly, and brush with sesame oil. Place
another slightly flattened piece of dough on first; press together. Roll
joined disks into 6 1/2-inch diameter circle less than 1/8 inch thick. Heat
a 10-inch skillet over medium heat. Add double pancake and cook until
light-golden speckles appear on the surface, about 2 to 3 minutes per side.
Remove from pan and gently pull pancakes apart. Transfer pancakes to a
plate and cover with plastic wrap. Repeat entire process with remaining
dough. Wrap cooked pancakes in foil; place in oven to rewarm, 5 to 10
minutes.
Yields
4 Servings