In a deep bowl, mix the flour with the salt.

Pour hot boiling water and mix at high speed with a spoon or spatula.

I recommend not touching it immediately. Keep mixing the dough with a spoon until it cools down a bit.

Turn the dough out onto the slightly floured table and knead carefully (it may still be hot).

A very nice and elastic dough will come out, like play-doh.

Cover with plastic wrap and let rest for 30-60 minutes.

After this time, dust the table with flour and cut the dough into about 20 equal pieces, about the size of a walnut.

Shape the pieces into small balls. Use flour, as the dough might be a bit sticky after it has rested.

Now take 2 balls and flatten with your fingers.

Brush one of them with sesame oil.

Overlap the 2 flatbreads, pressing lightly with your hands.

With a rolling pin, roll out into a thin sheet the 2 flat breads glued to each other. Add some more flour so that they don't stick to the table.

Meanwhile, heat a pan without oil and place the pancake in it.

Cook over medium heat on both sides.

In the same way, shape and cook the rest of the pancakes.

Along the way, pile them on top of each other and cover with a towel, to keep warm and steamy.

You need the sesame oil because you will break down these big flatbreads into 2 thinner ones - see the picture.

Each pancake will be soft on one side and more cooked on the other one.

I recommend making the pancakes right before serving. Serve hot immediatelly, they harden when they cool. Of course, they can be reheated, but they still won't be as fresh.

Enjoy!