|Flour||3 Cup (48 tbs)|
|Boiling water||1 7⁄8 Cup (30 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
Knead the flour and water together to make soft dough.
Roll out very thinly and cut out 24 rounds, each 2 inches in diameter.
Brush 12 of the rounds with oil and press the other 12 rounds on top.
Roll each to a larger round about 6 inches across.
Using a heavy-based frying pan, lightly greased, fry each round over a low heat for 3 minutes on each side, under a tight fitting lid.
Pile the cooked wheat cakes, sometimes called doilies, on a plate and serve covered with a cloth.
To eat the wheat cakes, separate each layer; this is easily done because of the oil used to sandwich them together.