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Ingredients:
2 c All purpose flour
1 c Boiling water Sesame oil
Preparation:
- Place flour in a mixing bowl. Gradually stir in boiling
water, mixing with a wooden spoon. When it is cool enough
to handle, knead with your hands until it is smooth
and elastic, adding a little more flour if necessary.
- Cover dough with a damp dish towel and let it rest
for 30 minutes. Roll dough out on a lightly floured
surface to a 1/4 " thickness. Use a 3 inch round cookie
cutter to cut the dough, rerolling it until all of the
dough has been used.
- Smear sesame oil over one side of each 3 inch circle
of dough. Put two circles together with the sesame-oiled
sides touching.
- Now roll out the dough circles until they are about
6 inches in diameter, turning as you roll so they keep
a round shape.
- Cover the pancakes with a damp towel until you are
ready to cook them. Use an ungreased heavy skillet over
low heat and roast one side of the pancake until it
bubbles slightly (about 1 minute).
- Do not brown. Turn over and roast the other side.
Remove from the skillet and when cool enough to handle
pull the two pancakes apart. Wrap the pancakes in foil
and refrigerate.
- To Reheat: Fold each pancake into quarters and place
in a steamer. Steam for 5 minutes.
* Note: Another method is to place folded pancakes on
top of rice that has just been cooked. The heat and
steam from the rice will reheat them.
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