Wok Party: Chinese Pancakes

1. put flour in a large enough bowl. gradually fold in 370 ml of hot water with a fork until the flour has completely absorbed the water. Now knead the dough for 8 min. until soft. If it is sticky, dust with flour. Shape the dough into a ball, place in a large enough bowl, cover with a slightly wet kitchen towel and rest for 30 min.

Pour sesame oil into a small baking bowl. Knead the dough for another 5 min, dusting again with a tiny bit of flour if necessary. Divide the dough in half and form into 2 rolls of 22, 5 cm length and 2, 5 cm ø. Cut each roll into 12 pieces on the spot. Form each piece into a ball and place on floured surfaceDip 1 ball at a time with one side in the sesame oil and press the oiled side onto an ungreased ball. Press both balls together from the top a tiny bit flat and roll out with the noodle walker on the floured surface to a pancake (15 cm ø), turning once to the other side 3. Heat a coated frying pan without fat. Toast the pancakes in turn for 2-3 min on each side until dry and browned. Remove pancakes from frying pan, cool slightly, and carefully pull apart at the intersection at the edge to make 2 pancakes. After each pancake, wipe out the frying pan with kitchen roll. Stack the pancakes between sandwich paper.

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