In a
pan, bring water to a boil. Add flour, all at once,
and stir very quickly with a wooden spoon to
combine. Remove from pan and knead mixture on a
floured board until smooth, about 10 minutes. Cover
with a damp towel and let stand for 10 minutes.
Form
the dough into a long roll 1 1/4 inch (3cm) in
diameter. Cut into 1/2 (1cm) thick slices. Flatten
to 1/4 inch (0.5cm) thickness and brush one side of
half the rounds with a little oil. Place on unoiled
round on top of the oiled side of another.
Dust
each pair with flour and roll out to a very thin
pancake, about 4-5 inches (10-20cm) in diameter.
Roll from the center, turning the pancake a little
after each roll to ensure a perfect circle of even
thickness.
Heat
an ungreased wok or griddle over low to medium heat.
Bake one pancake at a time for about 1 minute on
each side or until lightly colored.
Transfer to a platter, separate the two halves and
keep covered with a towel until all pancake are
ready. Peking doilies can be made in advance, kept
in the refrigerator and reheated by steaming for
8-10 minutes.
Poultry Recipes -
Peking Doilies
