PEKING DOILIES

Preparation Method :

• In a pan, bring water to the 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 stand for 10 minutes.
• Form the dough into a long roll 3 cm in diameter. Cut into 1 cm thick slices. Flat ten to a 6 mm thickness and brush one side of half the unoiled round on top of the oiled side of another.
• Dust each pair with flour and roll out to a very thin pancake, about 10-12 cm 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 pancakes are ready.
• Peking doilies can be made in advance, kept in the refrigerator and reheated by steaming for 8 - 10 minutes.