• 2 1/2 cups all purpose flour
• 3/4 cup boiling water
• 1/4 cup cold water
• vegetable oil

• Place the flour in a large bowl.
• Add the boiling water and mix together.
• Add the cold water and mix again until smooth.
• Drape a damp cloth over the dough and set it aside for 20 minutes.
• Take the dough out of the bowl and knead it on a lightly oiled work surface until smooth and elastic (about 5 minutes).
• Cut the dough in half and roll each piece into a long roll.
• Cut each one into 10 equal-sized pieces.
• Flatten the dough pieces with the palm of your hand into 3- or 4-inch diameter rounds.
• Spread a thin layer of vegetable oil on a dough round, then place another piece of dough on top of the oiled dough.
• Press them together then roll them out with a rolling pin to a 6-inch.
• Repeat for the rest of the dough rounds.
• Heat a skillet or flat-bottomed shallow pan over medium flame.
• Drizzle a dash of oil on the pan and fry one pancake until the fried side begins to show golden bubbles.
• The top will begin to puff and bubble too.
• Rotate the pancake in the pan with your fingers to prevent burning.
• Flip the pancake over when the bottom is golden.
• Remove the pancake from the pan when the other side is golden.
• Repeat for the remaining pancakes.
• After the pancakes are cooked, you can separate them by finding a seam at the edge and carefully peeling them apart.
• Fold the pancakes into quarters to serve.
• Cover with a damp cloth to keep them warm and moist.


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