To watch a video for these instructions click here.
3 cups flour
½ tsp salt
1¼ cup water
2½ tsp stir fry oil
- Place the flour in a large bowl and using a fork, stir in the salt until it is evenly distributed.
- Bring one cup of the water to boil. Then slowly add it to the flour a little at a time, stirring it in constantly.
- Once the boiling water is mixed in, then add the remaining ¼ cup of cold water and mix it in with your hands to form stiff dough.
- When a stiff dough forms, flour a board or work surface. Place the dough on the floured board and knead it for about 10 minutes.
- Then place the dough in a bowl and cover it with plastic wrap. Let it sit at room temperature for about 45 minutes.
- After 45 minutes, divide the dough into 4 equal pieces. Take one of the pieces and place it on the floured surface. Place the remaining pieces back in the bowl and cover them with plastic.
- Roll the piece of dough into a log shape about 1½ inches round. Then cut the log into 5 equal pieces. Using a rolling pin, flatten each of these pieces into circles about 3 inches round.
- Then take another piece of the dough from the bowl and repeat step 7.
- Now you should have 10 flat circles of dough. Take 5 of the circles and top each of them with ¼ tsp of the stir fry oil. Then place the remaining 5 circles on top of the first 5 circles so that you have 5 stacks of 2 pancakes with ¼ tsp of oil in between.
- With a rolling pin, flatten each of these stacks into 6 inch round pancake stacks.
- Then repeat this process with the remaining dough pieces.
- Once all the dough is rolled you should have 10 stacks of pancakes in total.
- Next, lightly oil a non stick frying pan by wiping it with an oiled paper towel. I use peanut oil here, but vegetable or corn oil would work well also. Then heat the pan on medium high.
- Once hot, add one stack of the pancakes and let it cook until you see the top start to bubble and the underside turns slightly brown, about 30 seconds to a minute. Then flip the stack over and cook it on the other side for another 30 seconds to a minute, or just until lightly browned.
- Remove the pancake stack and let it cool slightly. Then pull apart the two pancakes and place them on a plate. Cover them with a damp paper towel and continue cooking the remaining pancakes.
- Serve these pancakes with the moo shu chicken and a side of fried rice. Makes 20 pancakes.