Ingredients:
225 g AP flour
150 ml boiling water
Oil for brushing

Mix boiling water with flour, and knead until a smooth dough is formed. Let the dough rest for at least 30 minutes. Divide dough into 12 pieces, rolling each piece into a ball. Flatten two dough balls at a time, brushing one with oil and placing the other on top, and roll the dough into a roughly 7-inch pancake. Toast the pancake on low-medium heat, flipping as soon as air bubbles start to form, and lightly browned on both sides. While still warm, separate each pancake into two pieces. Place pancakes under a wet towel to prevent drying. Traditionally served with thinly sliced cucumber, scallions and hoisin sauce.

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