Chinese Pancakes

For the Chinese pancakes, sift the flour into a large enough bowl and gradually add the boiling water.

Finally add the cold water and mix well. Once the dough has cooled enough to handle, knead well on a lightly floured board until smooth and elastic.

Cover and let rest in a baking bowl for half an hour. Divide the dough into 2 halves on a lightly floured board and knead again.

Use as little extra flour as possible, otherwise the pancakes will taste floury. Form both halves into a 40cm long roll and cut it diagonally into 16 pieces each.

Flatten the pieces with your hands into round patties of 5-6 cm ø. Using a brush, brush the surface of half of the patties with the sesame oil and place the other half on the oiled work surface.

The two patties should fit on top of each other as thoroughly as possible. Using a rolling pin, roll out each double pancake to a diameter of 15cm on a lightly floured baking board. The patties should be round and even in thickness.

Heat an unoiled heavy skillet. Toast the pancakes on both sides for 1-2 minutes until brown spots appear. After just under a minute, the pancakes will partially puff up and then they will be cooked.

Place the individually fried pancakes on a warm plate and pull the two halves apart on the spot. Cover with a kitchen towel,

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