|Plain flour||6 Ounce (175 Grams)|
|Boiling water||6 Ounce (175 Milliliter)|
|Sunflower oil||2 Tablespoon|
The Chinese pancakes used to wrap food, such as duck shown in the picture, are made quite differently from the batter mixture.
Put the flour into a bowl and gradually add boiling water until you have a soft pliable dough that can be kneaded.
Knead for 5 to 6 minutes until smooth, cover and leave for 15 minutes, then form a long roll about 5 cm/2 inches in diameter.
Cut 8 or 10 slices from this and flatten until each piece is 7 * 5 cm/3 inches in diameter.
Brush the tops with oil, then place 2 together, with the oiled sides touching.
Roll out until 15 cm/6 inches in diameter.
Heat a heavy frying pan and rub it lightly with oil if you feel the pancakes might stick.
Fry steadily on either side for 3 minutes.
Cool slightly, then gently pull the two layers apart, so you have 8 to 10 thin pancakes.
If cold, steam over boiling water before using.