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. KEN HOM
PRODIGY GUEST CHEFS COOKBOOK

Popularity: unranked [?]