Instructions

• In a large bowl, combine 2 cups all-purpose flour with 1 cup boiling water. Stir with a wooden spoon or chopsticks until the mixture forms a shaggy dough.
• Turn the dough onto a lightly floured surface and knead until smooth, about 3–5 minutes. If the dough is too sticky, add additional flour about 1 tablespoon at a time as needed.
• Cover the dough with a clean towel and let it rest for 30 minutes.
• After resting, roll the dough into a 16-inch log. Using a sharp knife, cut the log into sixteen 1-inch pieces.
• Roll each piece into a round about 2 inches in diameter. Use the full 2 tablespoons sesame oil, brushing the top of each round and dividing the oil evenly as you work.
• Make pairs: place one round oiled-side up, put a second round on top with its oiled side down so the oiled sides touch, and press the pair gently so they stick together. Repeat to make 8 pairs.
• Flatten each pair slightly with your hand, then roll each pair with a rolling pin into a thin pancake about 6–7 inches in diameter.
• Heat an ungreased cast-iron skillet or nonstick pan over medium-high heat. Cook the pancakes one at a time: cook the first side until bubbles form and the bottom develops light brown spots, about 1 minute, then flip and cook the second side about 30 seconds.
• Stack the cooked pancakes on a plate. While still warm, find the seam in each stacked pancake and peel it apart into two thin pancakes.