|All purpose flour||2 Cup (32 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Sesame oil||2 Tablespoon|
Place flour in bowl and make a well in center.
Pour in boiling water; stir with wooden spoon until dough looks like lumpy meal.
Press into a ball.
Knead dough until smooth and satiny on lightly floured work surface, about 5 minutes.
Cover with clean towel and let rest 30 minutes.
Roll dough into 10-inch long log.
Cut into 10 equal pieces; keep covered.
Cut each piece of dough in half.
Roll each half into a ball; flatten slighly.
Roll each piece into a 3-inch circle on lightly floured work surface.
Brush top of each with a small amount of sesame oil.
Stack dough circles together, oil-side in.
Roll the pair together into a 6- to 7-inch circle.
Repeat for remaining pieces of dough.
Heat nonstick skillet over medium-low heat.
Cook pancakes, 1 pair at a time, turning every 30 seconds, until cakes are flecked with brown and feel dry, 2 to 3 minutes.
Remove from pan and separate into 2 pancakes while still hot.
Stack on plate and keep covered while you cook remaining pancakes.