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1
Place the flour in a bowl. Pour the just-boiled water over it in a steady stream and mix immediately with chopsticks while the water is still boiling. Continue mixing until no dry flour remains. The dough will look shaggy and steam will rise from it.
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2
Turn the dough onto a clean surface and knead for 8 minutes until smooth and supple. Return it to the bowl, cover, and rest for 30 minutes. The rested dough should feel soft and yield without resistance when pressed with a finger.
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3
Divide the dough into pieces of approximately 15 g each. Roll each piece into a ball, then flatten into a small disc. Brush the top surface of one disc lightly with sesame oil. Set a second disc directly on top of the oiled surface, aligning the edges.
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4
This is where the dish lives or dies: roll the paired discs together as a single unit, working from the centre outward, until the combined round reaches approximately 20 cm in diameter. The sheet should be almost translucent — when held to the light, the outline of a hand placed behind it should be faintly visible through it. Uneven rolling at this stage will produce one thick and one thin layer that cannot be separated cleanly.
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5
Heat a dry, ungreased skillet over medium heat. Cook the double disc for 30–45 seconds on the first side, then turn and cook the second side for a further 30–45 seconds. The surface should develop faint brown spots but remain very pale overall; a deeply coloured pancake has cooked too long and will lose pliability.
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6
Remove the double pancake from the skillet while still warm. Peel the two layers apart from the edge where they meet. They should separate cleanly along the sesame-oil seam, yielding two extremely thin, pliable pancakes. If they resist, the oil layer was insufficient or the pancakes have cooled; a brief return to the warm skillet will help.