Although these taste best straight from the skillet, they can be made ahead, stored in the refrigerator or freezer, and reheated like tortillas (by placing them between damp paper towels and microwaving them for 30 seconds).
Southern Living SEPTEMBER 2005
Lightly spoon flour into dry measuring cups; level with a knife. Combine 3 cups flour and salt in a small bowl. Add water; stir until soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 6 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place dough in a large bowl, and cover with a damp towel. Let stand 25 minutes.
Roll the dough into a 20 x 15-inch rectangle. Brush sesame oil over dough, and sprinkle with onions. Roll up dough lengthwise. Cut the dough roll crosswise into 8 pieces. Roll each dough portion, cut side up, into a 6-inch circle on a lightly floured surface.
Heat 1 teaspoon peanut oil in a large nonstick skillet over medium heat. Add 1 pancake; cook 2 minutes on each side. Repeat the procedure with the remaining pancakes.
Go to full version of