A great cake recipe for any occasion:
Sift the flour into a large enough bowl, make a bulge in the center and pour in 3/4 cup boiling water. Using a large wooden spoon, mix the flour and water leisurely to form a soft dough and knead gently on a lightly floured surface for 10 minutes until smooth and elastic. Cover with a wet kitchen towel and rest 15 min. Roll out on lightly floured surface to a round, 1/2-inch thick. Cut out as many discs as possible with a 5 cm dia. round cookie cutter or with a glass. Knead dough scraps, roll out repeatedly and cut out more discs. Place side by side, brush half of the discs thinly with sesame seed oil and place an unoiled disc on top of each. Roll out each pair into a 15 cm dia. slab with a pasta roller, turning clockwise an inch at a time to keep the slab round. While rolling out, turn once to the other side. Cover with a dry kitchen towel.
Heat a 20 cm dia. heavy handle pan over high heat for 30 seconds. Turn down to medium heat and bake the pancakes one by one in the ungreased skillet. When they puff up and small bubbles appear on the surface, flip them. Adjust the heat so that they are speckled brown on each side after about 1 minute of baking. When each pancake is finished, flip the be
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