← Nouns Cooking · Chinese

Ingredients

• 300 g plain flour, plus extra for dusting
• ½ tsp Salt
• 180 ml just-boiled water
• 2 tbsp sesame or neutral oil, for brushing

Method

1. Mix the flour and salt in a bowl, pour in the hot water and stir with chopsticks until shaggy. When cool enough to handle, knead for 5 min into a smooth, soft dough. Cover and rest for 30 min.
2. Roll the dough into a log and cut it into 20 even pieces. Flatten each into a 5 cm disc.
3. Brush the top of one disc generously with oil and press a second disc on top. Roll the pair out into a very thin 16–18 cm round. Repeat with the rest.
4. Heat a dry frying pan over medium heat. Cook each pair for 1–2 min a side, until bubbly with a few pale golden spots but still soft.
5. Straight away, while hot, peel the two pancakes apart along the oiled seam. Stack them under a clean tea towel so they stay soft.
6. Serve warm, or reheat by steaming for 3–5 min.

Tips

• Contains wheat. They freeze well layered with baking paper; steam from frozen for about 8 minutes.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today Christine's Recipes Omnivore's Cookbook