Bao Bing (Thin Pancakes)
Ingredients
2 cups all-purpose flour
1 cup boiling water
1 1/2 tablespoons dark sesame oil
Directions
Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and water in a large bowl. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes). Shape the dough into a 1 1/2-inch-thick log. Divide the dough into 16 equal portions. Roll each dough portion into a 6-inch circle on a lightly floured surface. Brush 8 pancakes evenly with oil. Top each with one of the remaining pancakes, gently pressing together.
Heat a medium nonstick skillet over medium-high heat. Place 1 pancake stack in pan, and cook 1 minute on each side or until slightly puffed. Remove from pan, and cool. Peel pancakes apart.
Note
Bing is the generic Chinese term for disc-shaped flatbreads. Bao bing translates as thin pancake.
For longer storage, stack the cooked pancakes in a plastic bag, seal securely, and refrigerate or freeze. When ready to reheat, thaw the pancakes and steam.
Variation
If you are planning to serve the pancakes with Peking Duck, make them smaller. Instead of one 12-inch rope, make two 12-inch ropes. You will have 2 dozen 5-inch pancakes.