Chinese Pancakes
Instructions
Sift the flour into a bowl, make a well in the centre and pour in 175ml boiling water.
Stir with a wooden spoon to form a dough, adding a splash of cold water if the mixture feels dry. Knead the dough in the bowl for 4-6 minutes or until smooth.
Roll the dough into a sausage, about 40cm long. Cut into 16 equal pieces, about 25g each. Roll each piece into a small ball. Take 2 balls, flatten slightly, dip one side of one ball in sesame oil and place the oiled side on top of the other ball. Roll out to form a thin 'double' pancake, about 20cm in diameter. Repeat with the remaining balls to form 8 'double' pancakes.
Heat a 22cm non-stick crpe or frying pan until hot. Fry the pancakes for about 1 minute on each side until very lightly coloured, then transfer to a wire rack to cool. As soon as they are cool enough to handle, peel the pancakes apart to separate the layers. Keep them covered with a clean, damp tea towel or greaseproof paper to prevent drying.
Cook's tips
The pancake dough can be made in a food processor. Weighing the dough pieces ensures equally thin pancakes.
The pancakes can be made a few hours in advance. To warm them through, place in a steamer or wrap in clingfilm and heat in the microwave on full power for a few seconds.
