Sift the
flour into a bowl, pour in the boiling water, stirring as you pour. Add
the oil and knead into a firm dough. Cover with a damp tea towel and set
aside for 30 minutes.
Turn the
dough out onto a floured surface and knead for 8-10 minutes, or until
smooth. Divide the dough into three equal portions, roll each portion
into a long cylinder, then cut each cylinder into eight to 10 pieces.
Roll each piece into a ball and press into a flat disc with the palm of
your hand. Brush one disc with sesame oil and put another disc on top.
Using a rolling pin, flatten each pair of discs into a 15cm (6 in)
pancake.
Heat an
ungreased wok or frying pan over high heat, then reduce the heat to low
and place the pairs of pancakes, one at a time, in the pan. Turn over
when brown spots appear on the underside. When the second side is
cooked, lift the pancakes out and carefully peel them apart. Fold each
pancake in half with the cooked side facing inwards, and set aside under
a damp cloth.
Just before
serving, put the pancakes on a plate in a steamer. Cover and steam over
simmering water in a wok for 10 minutes. To store the pancakes, put them
in the fridge for 2 days or in the freezer for several months. Reheat in
a steamer for 4-5 minutes or in a microwave for 30-40 seconds.
