1 1/2 c Flour
pn Salt
1/2 c Boiling water
2 tb Cold water
2 tb Sesame oil
Flour for rolling
In a bowl, stir together flour, pinch of salt, and boiling water. Add
cold water, stir until dough forms. Turn out dough onto a lightly
floured surface and knead until smooth, about 10 minutes. Cover and
let rest for 30 minutes.
Divide dough in half, cut each half into 5 pieces and roll each piece
into a small ball.
On a lightly floured surface using a rolling pin, roll each ball into
a 3-inch pancake. Brush 5 of the pancakes with sesame oil, top each
with another pancake. Roll each pancake into an 8- inch pancake.
Heat a dry heavy skillet. Cook each pancake, without browning, on
both sides until blistered with several air pockets.
Yield: 10 pancakes
ESSENCE OF EMERIL SHOW #EE2257
Yields
4 servings
