Crafts and Life

Ingredients

• 250g
  plain flour
• 2
  tsp
  caster sugar
• sesame oil

1. Put the flour and sugar into a large bowl
   with 190ml boiling water and stir to a soft,
   sticky dough. If the mixture is very stiff add
   a splash of cold water. Bring the dough
   together and knead it until it's very smooth,
   adding more flour if you need to. Rest for
   30 minutes.
2. Roll it into a sausage and divide it into
   16 pieces. Roll each piece into a little ball.
   Taking 2 balls at a time, flatten both, brush
   the top of 1 with sesame oil and sandwich
   them together with the oil in the middle.
   Roll out into a 8-10cm pancake (there will be
   2 layers). Heat a non-stick frying pan, cook
   the pancakes on each side for 1 minute, they
   should puff up and just start to colour. Peel
   apart the 2 halves to give 2 thin pancakes.
   Keep the pancakes wrapped in a clean tea
   towel so they stay soft and warm.

Rolling pancakes

Traditionally you roll two flattened balls
of dough together, but getting round
pancakes from this method takes trial and
error. To make neater circles you can roll
the dough out to a couple of mm thick
and stamp out circles with a cutter, brush
these with sesame oil and sandwich
together before rerolling. Do make sure
that the dough is really smooth and that
you roll it very thin. I also find that it's
easier to pull them apart when they're
almost too hot to handle.

 

Makes 16 – taken from BBCgoodfood.com