Mandarin Pancakes

• 2 cups flour
• 3/4 cup boiling water
• 2 tablespoons sesame oil

1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a
 fork until dough is evenly moistened. On a lightly floured board, knead
 dough until smooth and satiny, about 5 minutes. Cover and let rest for 30
 minutes.

2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal
 pieces. Roll each piece into a ball, then flatten slightly into a pancake.
 Brush top of each pancake with a light coating of sesame oil.
3. Place 1 pancake on top of a second pancake, oiled sides together. With a
 rolling pin, roll to make a circle 6 inches in diameter. Stack and roll
 remaining pairs of pancakes the same way. Cover with a damp cloth to
 prevent drying.
    Cooking:

 1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes
  and cook, turning once, until lightly browned and bubbles appear on the
  surface, about 2 minutes on each side. Remove from pan and separate
  into 2 pancakes while still hot. Stack cooked pancakes on a plate while
  cooking remaining pairs of pancakes.

 2. Serve pancakes hot. If making ahead, reheat pancakes in a microwave
 oven or wrap in a clean dish towel and steam in a bamboo steamer for
 5 minutes.