Chinese Pancakes

Ingredients

Dough

• 275 grams all-purpose plain flour
• 225 grams very hot water (approximately 85-90°C)
• Pinch of fine sea salt (optional but recommended)

For Layering & Cooking

• 2 tablespoons sesame oil
• Extra flour for dusting
• Minimal oil for the pan (if needed)

Method

Stage 1 - Make Dough

1. Put the flour into a large bowl (add salt if using).
2. Stir the hot water gradually into the flour, mixing continuously with chopsticks or a fork.
3. Continue adding the hot water until it's fully incorporated and the mixture is somewhat sticky (a hot water dough is very different from cold water dough).
4. Add more water if the mixture seems dry; it should be wetter than normal dough.

Stage 2 - Knead

1. Remove the mixture from the bowl and knead with your hands for 8-10 minutes.
2. The dough will gradually soften and become smooth; hot water doughs soften dramatically as they cool slightly.
3. Don't be alarmed if it starts sticky, continued kneading makes it silky and manageable.
4. Form into a ball.

Stage 3 - First Rest

1. Put the dough back in the bowl.
2. Cover with a damp tea towel.
3. Let rest for approximately 30 minutes at room temperature.
4. This rest allows the flour to fully hydrate and the dough to become more elastic.

Stage 4 - Second Knead

1. Remove the dough from the bowl and knead again for about 5 minutes.
2. Dust with a little flour if it's sticky; it should be smooth and slightly tacky, not sticky.
3. The dough should be very smooth and elastic after this second kneading.

Stage 5 - Form Rope & Divide

1. Form the dough into a long "rope" approximately 45 cm long and 3 cm in diameter.
2. Using a sharp knife, cut the dough into approximately 18 equal segments (each about 2 ½ cm long).
3. Roll each segment into a smooth ball between your palms.

Stage 6 - Layer with Sesame Oil

1. Take two of the dough balls.
2. Dip one side of one dough ball into sesame oil, coating it lightly.
3. Press the oiled side of that ball onto the uncoated ball so they stick together (oil facing inward).
4. Repeat with remaining dough balls, creating 9 pairs.
5. Key technique: The oil layer between the dough balls creates steam pockets that allow them to separate after cooking.

Stage 7 - Roll Pancakes

1. With a rolling pin, simultaneously roll the paired dough balls into a circle approximately 15 cm (6 inches) diameter.
2. Roll gently and evenly; try to achieve even thickness.
3. Important: Rolling the two dough balls together is essential, rolling them separately won't create the separation you want. The dough should thin without tearing.

Stage 8 - Cook Pancakes

1. Heat a frying pan or wok over low heat (this is important; high heat will burn them before cooking through).
2. Place one pancake into the dry wok.
3. Cook until the bottom side is dried out and shows light golden patches (approximately 1-2 minutes).
4. Flip the pancake over.
5. Cook the other side until similarly dried and lightly golden (another 1-2 minutes).
6. The pancake should be mostly cooked through but still pliable.

Stage 9 - Separate & Finish

1. Remove the pancake from the pan and place on a plate.
2. While still warm, gently peel the two dough layers apart; they should separate cleanly.
3. Stack the separated pancakes on a plate.
4. Repeat with remaining paired dough balls.
5. Serve warm.