2 cups flour

3/4 cup boiling water

2 tablespoons sesame oil

 

1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a

 fork until dough is evenly moistened. On a lightly floured board, knead

 dough until smooth and satiny, about 5 minutes. Cover and let rest for 30

 minutes.

2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal

 pieces. Roll each piece into a ball, then flatten slightly into a pancake.

 Brush top of each pancake with a light coating of sesame oil.

3. Place 1 pancake on top of a second pancake, oiled sides together. With a

 rolling pin, roll to make a circle 6 inches in diameter. Stack and roll

 remaining pairs of pancakes the same way. Cover with a damp cloth to

 prevent drying.

 

    Cooking:

 1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes

  and cook, turning once, until lightly browned and bubbles appear on the

  surface, about 2 minutes on each side. Remove from pan and separate

  into 2 pancakes while still hot. Stack cooked pancakes on a plate while

  cooking remaining pairs of pancakes.

 2. Serve pancakes hot. If making ahead, reheat pancakes in a microwave

 oven or wrap in a clean dish towel and steam in a bamboo steamer for

 5 minutes.