Chinese Pancakes

Serves: Makes 15-18 pancakes

Prep Time: 10 Minutes + waiting

Cook Time: 20 Minutes

Ready In: 30 mins
+ waiting

10 oz - plain flour (all purpose flour)

8 - 9 fl oz - very hot water

2 tablespoons - sesame oil

Place the flour into a large bowl. Gradually stir in the hot water, mixing all the time with a fork until the water is fully incorporated. Remove the mixture from the bowl and, on a lightly floured surface, knead it with your hands until it is totally smooth (about 7-8 minutes kneading). Put the dough back in the bowl, cover with a clean, damp towel and allow the mixture to rest for 30 minutes.
After resting, remove the dough from the bowl and knead again for a further 5 minutes, dusting with a little flour if it's sticky. Once the dough is smooth, form it into a roll about 18" (45cm) long and about 1" (2.5cm) in diameter. Take a sharp knife and cut the roll into equal segments, each about 1" (2.5cm) long.
Roll each segment into a ball in the palms of you hands. Take two dough balls and dip one side of one ball into the sesame oil. Place the oiled side on top of the other ball and place on a lightly floured surface. Using a rolling pin, roll the two simultaneously into a circle about 6" (15cm) in diameter. (The oil between the two balls of dough will stop them sticking together)
Heat a flat bottomed frying pan (skillet) or a wok over a low heat. Place the double pancake into the pan and cook it until it has dried on one side. Flip it over and cook the other side. Remove from the pan, peel the two pancakes apart and set them aside. Repeat this process until all the dough balls have been cooked (the quantities in this recipe should produce about 18 in all)
Serve hot either with Peking Duck or Stir-Fried Minced Pork.