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1
In a large bowl, add the boiling water to the flour and begin stirring it in immediately.
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2
Knead the warm dough until you have a smooth dough.
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3
Cover the dough and let it rest for 30 minutes.
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4
Turn the rested dough out onto a floured surface.
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5
Cut the dough in half.
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6
Use a lightly floured rolling pin to roll each half out until it is 1/4 inch thick.
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7
Use a cookie cutter to cut out 3-inch circles of dough.
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8
Use a pastry brush to brush 1/2 teaspoon of sesame oil over the top of 2 dough circles.
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9
Lay one pancake on top of each other, so that the oiled sides are together.
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10
(Don't worry if one of the edges hangs over the other).
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11
Roll out the pancakes to form a 6-inch circle.
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12
Continue with the remainder of the pancakes.
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13
Use a damp towel to cover the prepared pancakes and keep them from drying out while making the remainder.
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14
Heat a heavy frying pan over low heat.
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15
Add one of the pancake pairs and cook until browned on both sides (about 3 minutes altogether; the second side will cook more quickly than the first side).
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16
Remove the paired pancakes from the pan and pull them apart.
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17
Continue with the remainder of the pancakes.
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18
Serve immediately.
