2 c All purpose flour, unsifted
3/4 c Boiling water
2 tb Sesame oil (more or less)
Measure flour into a bowl and mix in water with a fork or chopsticks. Work
dough several minutes until it holds together, then knead on a lightly
floured board until smooth and satiny (about ten minutes). Cover and let
rest at room temperature for 30 minutes. Roll dough into a 12 inch long
log. Cut into 12 equal pieces and keep covered.
To make each pancake, cut one piece of dough exactly in half. Roll each
half into a ball and flatten slightly. Roll each ball on a very lightly
floured board to a round 3 inches in diameter. Brush sesame oil lightly on
top of one round and cover with another round. Press the 2 rounds lightly
but firmly together. Place the double round on a lightly floured board and
roll out, from center to edges, until 7 or 8 inches in diameter (don’t
worry if rounds are not perfect). Turn frequently, brushing board lightly
with flour as needed. Repeat procedure until you have 2 or 3 pancakes;
then cook before making more.
Heat a wide frying pan over medium-high heat, then place a pancake on the
ungreased surface. Turn about every 15 seconds until cake is blistered by
air pockets, turns parchment color and feels dry. Cake should not brown,
but a few golden spots won’t hurt. If overcooked, cake becomes brittle.
Remove from pan and carefully pull the two halves apart and stack them on a
plate. Keep covered as you cook remaining cakes. Serve warm; or let cool,
wrap airtight, and refrigerate of freeze for later use.
To heat for serving, thaw if frozen. Line a flat-bottomed steamer with
towel dipped in water and wrung dry; stack pancakes inside and fold towel
over pancakes. Cover and steam over simmering water for five minutes. Fold
hot pancakes in half, then in half again, and arrange in a serving basket.
Since they dry out quickly, serve just a few at a time and keep remainder
covered.
From
Yields
24 Servings