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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