|Water||310 Milliliter (1 1/4 Cup)|
|All-purpose flour||500 Milliliter, sifted (2 Cup)|
|Sesame oil/Other oil / a combination of the two||2 Fluid Ounce|
1 In a pan, bring water to a boil. Add flour, all at once, and stir very quickly with a wooden spoon to combine. Remove from pan and knead mixture on a floured board until smooth, about 10 minutes. Cover with a damp towel and let stand for 10 minutes.
2 Form the dough into a long roll 1 1/4 inch (3 cm) in diameter. Cut into 1/2 inch (1 cm) thick slices. Flatten to1/4 inch (0.5 cm) thickness and brush one side of half the rounds with a little oil. Place one unoiled round on top of the oiled side of another. Dust each pair with flour and roll out to a very thin pancake, about 4—5 inches (10-12 cm) in diameter. Roll from the center, turning the pancake a little after each roll to ensure a perfect circle of even thickness.
3 Heat an ungreased wok or griddle over low to medium heat. Bake one pancake at a time for about 1 minute on each side or until lightly colored.
4 Transfer to a platter, separate the two halves and keep covered with a towel until all pancakes are ready. Peking doilies can be made in advance, kept in the refrigerator and reheated by steaming for 8-10 minutes.