Mandarin pancakes

250g (9 oz, 2 US cups) plain flour
190-250ml (6-8 fl oz, ¾-1 US cup) boiling water
3 tblsp sesame oil

Note: Cover the prepared pancakes with a damp cloth at all times during preparation to stop them drying out.

Pour the boiling water onto the flour and mix well to make a dough.

Knead dough until smooth. Cover and leave to rest for 30 minutes.

Turn the dough out onto a floured surface.

Roll out with a lightly floured rolling pin to a 5mm (¼″) thickness. Using a biscuit cutter or similar, cut into 7.5cm (3″) circles. Brush sesame oil over the top of each circle.

Put the pancakes into pairs, placing one pancake on top of another, oiled surfaces together. Roll out each pair of pancakes to form a 15cm (6″) circle.

Heat a heavy frying pan over a low heat. Add a pair of pancakes and cook for about 3 minutes, turning once, until browned on both sides (the second side cooks quicker than the first).

Remove pancake pair and pull apart so you now have 2 individual pancakes. Continue until all the pancakes are ready.

Can be made ahead and refrigerated or frozen.