500g plain flour
340ml boiling water
1 tablespoon sesame oil
corn oil to drizzle
in a large bowl Mix together to form a dough, the flour sesame oil and boiling water with a spatula.
leave to rest for 20 minutes then knead too a smooth dough. divide into 32 pieces and shape into balls.
Press one ball gently, drizzle with corn oil and sandwich together with a second ball of dough. Roll out to form a 15 to 20cm disc and cook over a medium heat in a dry non stick frying pan for 2 to 3 minutes without too much colour. Turn over the pancake and start to cook again.
The laminated layers will then begin to puff up and can be separated to form two pancakes, gently cook this for a further 30 seconds and remove from the heat and stack together covered to prevent drying out.
Serve with crispy Duck Hoisin sauce, shredded cucumber.