Place the flour in a large mixing trough. Stir in the boiling water a little
at a time. Add enugh water to make a lumpy gelt. When dough holds
unitedly, turn it out to a floured plug-in, knead until tranquil, app. five
transactions. With your men, roll into a log most 1 1/2 inches thick. Cut the
dough into 1 1/2 inch-chunks. Roll each chunk into a ball betweenyour
palms, and flatten into a patty (can also use side of a cleaver to do
this.) Brush one side of a patty with a small amount of sesame (Asian type
just) oil, and align the oiled side with another patty, press unitedly.
Roll the two pancakes together with a rolling pin into a 5-6" diameter.
Heat a dry skillet or crepe pan, with no oil. When the skillet is hot, put
the flattened pair of pancakes init. When brown specks appear on the
ass, turn the pancakes over. When both sides are lightly speckled, remove
from warmth. Continue this process for all pancakes. When pancakes are cool
enough to hold, carefully separate by peeling them apart. Place into a
steamer until pancakes are quick to be served