Peking Doilies Doilies
|Flour||2 1⁄2 Cup (40 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
Sift the flour and salt into a bowl.
Stir in the boiling water.
Knead on a lightly floured surface until smooth.
The dough should be stiff, so add more flour or water if necessary.
Roll out 1-inch thick.
Cut in 2-inch strips, then into 2-inch squares.
Brush oil on half the squares and cover with remaining squares.
Roll out into 5-inch circles, as thin as possible.
Heat a little oil in a skillet and lightly brown the dough in it on both sides.