225 g (8 oz) strong plain flour
pinch of salt
200 ml (7 fl oz) boiling water
45 ml (3 tbsp) peanut or sesame oil
pinch of salt
200 ml (7 fl oz) boiling water
45 ml (3 tbsp) peanut or sesame oil
method
1. Sift the flour and salt into a bowl or food processor.
2. Gradually add sufficient boiling water and a third of the oil to form a soft but not sticky dough.
3. Knead for 2 - 3 minutes or 30 seconds in the food processor.
4. Allow to rest for 30 minutes.
5. Divide the dough into 20 - 24 pieces.
6. Roll out each evenly into 12 cm (15 in) or 18 cm (7 in) rounds.
7. Brush the surface of half the rounds with oil and sandwich pairs together, matching the size as near as possible
8. When all the pancakes are ready, brush the surface of a heavy frying pan sparingly with oil.
9. Even better, have two pans to speed up the process.
10. Put the pancakes in the pan one at a time and cook over a gentle heat until the pancake is puffy but not coloured.
11. Turn over and cook a further 2 - 3 minutes.
2. Gradually add sufficient boiling water and a third of the oil to form a soft but not sticky dough.
3. Knead for 2 - 3 minutes or 30 seconds in the food processor.
4. Allow to rest for 30 minutes.
5. Divide the dough into 20 - 24 pieces.
6. Roll out each evenly into 12 cm (15 in) or 18 cm (7 in) rounds.
7. Brush the surface of half the rounds with oil and sandwich pairs together, matching the size as near as possible
8. When all the pancakes are ready, brush the surface of a heavy frying pan sparingly with oil.
9. Even better, have two pans to speed up the process.
10. Put the pancakes in the pan one at a time and cook over a gentle heat until the pancake is puffy but not coloured.
11. Turn over and cook a further 2 - 3 minutes.
serving amount
makes 10 - 12
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