Ingredients
Equipment
Method
- Combine the flour and salt in a large mixing bowl.
- Slowly pour in the hot water while stirring with chopsticks or a spoon until a shaggy dough forms.
- Knead the dough for 8–10 minutes until smooth and elastic.
- Cover the dough and let it rest for 30 minutes at room temperature.
- Divide the dough into logs, cut into equal pieces, and roll each into a thin round wrapper.
Notes
Keep unused dough covered at all times to prevent drying. Lightly dust wrappers with flour before stacking.