|All purpose flour||2 Cup (32 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Sesame oil||2 Teaspoon (approximately)|
Sift flour into a mixing bowl and pour in the boiling water.
Stir with a wooden spoon until dough is completely mixed and comes together. (Add a little more water if dough seems too dry.) When cool enough to handle, place dough on a lightly floured surface and knead briskly for about 10 minutes, until smooth.
Cover with a damp towel and let rest 15 minutes.
Roll the rested dough out into a 12-inch-long cylinder.
Cut into 12 1-inch pieces.
Roll each piece into a ball, then flatten it out until about 1/4 inch thick.
Brush one side of the doilies with sesame oil.
Place two doilies together, oiled sides meeting, making 6 pairs of pancakes.
Roll the pairs of doilies out until paper thin.
They will be about 5 1/2 to 6 inches in diameter.
Place a heavy frying pan over medium heat.
When pan is hot, add a pair of pancakes.
Cook them until lightly browned on the bottom, about 1 1/2 minutes, then flip them and brown the other side.
Take out of the pan and peel doilies apart.
Do not cook the inside surfaces.
Continue cooking remaining doilies in the same fashion.