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1
In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter.
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2
When cool enough to handle, work the dough on a lightly floured surface until smooth.
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3
Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes.
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4
Place the sesame oil in a small bowl.
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5
Place the dough on a lightly floured surface and roll out to 1/4-inch thickness.
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6
Cut into rounds with a 3-inch cutter.
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7
With your fingers, daub a small amount of oil on top of 1 round.
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8
Place another round on top and press together.
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9
Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter.
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10
Cover with a damp kitchen cloth until ready to cook, and repeat with the remaining dough.
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11
Heat a large non-stick skillet over medium heat.
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12
Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute.
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13
Remove from the pan, and when cool enough to handle, carefully separate the 2 pancakes.
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14
Wrap in foil until ready to use, or refrigerate.
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15
(To reheat, place in a steamer insert and steam, covered, for 5 minutes.).
