INGREDIENTS

INSTRUCTIONS

Place flour in a mixing bowl.  Gradually stir in boiling water, mixing with
a wooden spoon.  When it is cool enough to handle, knead with your hands
until it is smooth and elastic, adding a little more flour if necessary.
Cover dough with a damp dish towel and let it rest for 30 minutes. Roll
dough out on a lightly floured surface to a 1/4 " thickness. Use a 3 inch
round cookie cutter to cut the dough, rerolling it until all of the dough
has been used.  Smear sesame oil over one side of each 3 inch circle of
dough.  Put two circles together with the sesame-oiled sides touching. Now
roll out the dough circles until they are about 6 inches in diameter,
turning as you roll so they keep a round shape. Cover the pancakes with a
damp towel until you are ready to cook them. Use an ungreased heavy skillet
over low heat and roast one side of the pancake until it bubbles slightly
(about 1 minute). Do not brown. Turn over and roast the other side. Remove
from the skillet and when cool enough to handle pull the two pancakes
apart.  Wrap the pancakes in foil and refrigerate. To Reheat: Fold each
pancake into quarters and place in a steamer. Steam for 5 minutes. Note:
Another method is to place folded pancakes on top of rice that has just
been cooked. The heat and steam from the rice will reheat them. From: The
Chinese Menu Cookbook Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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