2 c All-purpose unbleached
Flour
3/4 To 1 c.
Boiling water
Place the flour in a large mixing bowl. Stir in the boiling water a little
at a time. Add enugh water to make a lumpy dough. When dough holds
together, turn it out to a floured board, knead until smooth, app. five
minutes. With your hands, roll into a log about 1 1/2 inches thick. Cut the
dough into 1 1/2 inch-chunks. Roll each chunk into a ball betweenyour
palms, and flatten into a patty (can also use side of a cleaver to do
this.) Brush one side of a patty with a small amount of sesame (Asian type
only) oil, and align the oiled side with another patty, press together.
Roll the two pancakes together with a rolling pin into a 5-6″ diameter.
Heat a dry skillet or crepe pan, with no oil. When the skillet is hot, put
the flattened pair of pancakes init. When brown specks appear on the
bottom, turn the pancakes over. When both sides are lightly specked, remove
from heat. Continue this process for all pancakes. When pancakes are cool
enough to handle, carefully separate by peeling them apart. Place into a
steamer until pancakes are ready to be served
Yields
1 Servings
