Quick Chinese Pancakes
|All purpose flour||2 Cup (32 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Sesame oil||2 Teaspoon|
1. Place flour in a large bowl. Pour boiling water over flour and stir with a wooden spoon until it clumps together.
2. Knead on a floured work surface until dough is soft and smooth, about 5 minutes. Form dough into ball, cover with an inverted bowl, and let stand for 30 to 60 minutes.
3. With your hands, roll dough into a cylinder, then cut it into 16 equal pieces. Again, using the lightly floured work surface, flatten ball of dough with a rolling pin into 3-inch (7.5-cm) rounds.
4. Brush half the rounds with sesame oil, making sure to coat the edges. Place unbrushed rounds on oiled ones and use rolling pin to flatten them into eight thin pancakes, about 8 inches (20 cm) in diameter.
5. Heat a heavy, ungreased, small skillet. Cook pancakes, one at a time, over medium heat 1 to 2 minutes until small bubbles appear on surface. Turn and cook on other side until a few golden spots appear.
6. Remove from skillet and gently pull apart into two pancakes. Pile pancakes on a place and cover with plastic wrap so they won't dry out.
7. To reheat, wrap in foil, and heat in a 350°F (190°C) for 10 minutes. Or steam, unwrapped in steamer for 5 minutes. Or place in microwave covered with plastic wrap or waxed paper at medium for 3 to 4 minutes, or until warm.