330g plain flour
110ml boiling water
75ml cold water
1 tsp Wing Yip Sesame Oil
Flour for rolling out
Add boiling water to the flour and mix well, then add the cold water.
Knead well until dough is smooth, cover and allow to rest for 15 minutes.
On a lightly floured board divide dough into 2 pieces and roll each piece into 35cm long and 5 cm round.
Cut these into 2cm pieces, lay these out with cut side up and flatten with the heel of your hand.
Brush surface of dough with sesame oil and lay second pancake on top of oiled surface, then roll both layers to about 12cm.
Heat a non stick pan on medium heat, cook pancake on side one for about 20 seconds (until it starts to bubble), flip over and cook second side for about 10 seconds.
Remove from pan, quickly and carefully separate the rounds.
Stack and cover with a dry towel to keep warm.
This recipe makes roughly 30 pancakes.
Freeze unused pancakes.
To heat, place in a steamer for a few minutes or in a microwave for 30 seconds.