In a medium bowl, make a well in the center of the flour and carefully pour in the boiling water. Use a wooden spoon or chopsticks to stir from the center, gradually incorporating the flour until a shaggy dough forms.

Transfer the dough to a lightly floured surface. 2.

Knead the dough for 7-10 minutes until it becomes smooth and elastic.

Cover the dough with a damp cloth and let it rest for at least 15 minutes to relax the gluten. 3.

Divide the rested dough in half.

Roll each half into a 6-inch log and cut it into 6 equal pieces, for a total of 12.

Roll each piece into a ball, then flatten it into a 3-inch disc.

Brush the top of 6 discs with sesame oil and place an unoiled disc on top of each, creating 6 pairs. 4. On a lightly floured surface, carefully roll each pair into a thin, 6-inch circle. The sesame oil in the middle will prevent them from sticking together. 5.

Heat a dry, non-stick skillet over medium heat.

Cook one pair at a time for about 30-45 seconds per side, until you see a few light brown spots. Immediately after cooking, gently peel the pair apart to reveal two thin pancakes. 6. Stack the finished pancakes and cover them with a clean towel to keep them warm and soft while you cook the rest.

Serve immediately.

Don't just save them for moo shu! Use leftover pancakes as a wrap for scrambled eggs, a quick quesadilla base, or for rolling up your favorite stir-fry.

When rolling out the pairs, flip the dough over occasionally to ensure both sides roll out evenly, resulting in two pancakes of the same size.