Chinese pancakes

Serves 6-8

Preparation timeĀ 1-2 hours

Cooking timeĀ 10 to 30 mins

275g/10oz plain flour, plus extra for dusting
250ml/8fl oz very hot water
2 tbsp sesame oil
1. Put the flour into a large bowl. Gradually stir in the hot water, mixing all the while with chopsticks or a fork until it is fully incorporated. Add more water if the mixture seems dry.
2. Turn the dough out and knead it with your hands for about 8 minutes or until it is smooth, dusting with flour if necessary, as it may be quite sticky at this point. Put the dough back into the bowl, cover it with a damp tea-towel and let it rest for about 30 minutes.
3. Remove the dough from the bowl and knead it again for about 5 minutes, dusting with a little flour if it is sticky. Once the dough is smooth, form it into a roll about 45cm/18in long and 2.5cm/1in thick. Cut the roll into 18 equal pieces and shape each one into a ball.
4. Take 2 of the dough balls. Dip one side of one ball into the sesame oil and place the oiled side on top of the other ball.
5. With a rolling pin, roll the 2 pancakes simultaneously into a circle about 15cm/6in in diameter. You can flip the double pancake over and roll on the other side as well.
6. Heat a frying-pan or wok over a very low flame. Put the double pancake into the pan and cook it for 1-2 minutes, until it has dried underneath; there may be brown specks. Flip it over and cook the other side until dried as well.
7. Remove from the pan and let it cool slightly. When it is still warm, but cool enough to handle, peel the 2 pancakes apart and set them aside. Repeat this process until all the dough balls have been cooked.

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