MAKES 20 / PREPARATION 10 MINUTES
PLUS 30 MINUTES RESTING TIME / COOKING 30 MINUTES
250g flour 250ml boiling water 2 tablespoons sesame oil
Sift the flour into a bowl and gradually add the water, mixing until you get a smooth dough. Turn the dough onto a lightly floured surface and knead for 3 minutes. Cover and let the dough rest for 30 minutes.
Working on a floured surface, divide the dough into 20 pieces and roll into balls. Roll two balls out a little and brush one with sesame oil. Top with the other flattened ball then press together. Roll the double pancake out to a 15cm circle. Repeat with remaining balls. Heat a frying pan over a medium heat. Cook the pancakes, one at a time, for 1-2 minutes each side until firm and just colouring. Separate the two pancakes immediately and stack on a plate covered tightly with foil. Keep warm in a warm oven to use immediately or refrigerate until needed and reheat in a steamer for a few minutes.