---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Pancakes
       Yield: 1 servings
       2 c  All purpose flour
       1 c  Boiling water
            Sesame oil
   Place flour in a mixing bowl.  Gradually stir in
   boiling water, mixing with a wooden spoon.  When it is
   cool enough to handle, knead with your hands until it
   is smooth and elastic, adding a little more flour if
   necessary. Cover dough with a damp dish towel and let
   it rest for 30 minutes. Roll dough out on a lightly
   floured surface to a 1/4 " thickness. Use a 3 inch
   round cookie cutter to cut the dough, rerolling it
   until all of the dough has been used.  Smear sesame
   oil over one side of each 3 inch circle of dough.  Put
   two circles together with the sesame-oiled sides
   touching. Now roll out the dough circles until they
   are about 6 inches in diameter, turning as you roll so
   they keep a round shape. Cover the pancakes with a
   damp towel until you are ready to cook them. Use an
   ungreased heavy skillet over low heat and roast one
   side of the pancake until it bubbles slightly (about 1
   minute).  Do not brown.  Turn over and roast the other
   side. Remove from the skillet and when cool enough to
   handle pull the two pancakes apart.  Wrap the pancakes
   in foil and refrigerate. To Reheat: Fold each pancake
   into quarters and place in a steamer. Steam for 5
   minutes. Note: Another method is to place folded
   pancakes on top of rice that has just been cooked.
   The heat and steam from the rice will reheat them.
   From: The Chinese Menu Cookbook Shared By: Pat Stockett