Homemade Moo Shu Pancakes

Add the all-purpose flour and salt to a heatproof bowl and stir to combine. Pour in the boiling water, then mix with chopsticks, a spatula, or a wooden spoon until a shaggy dough comes together. Let it cool until comfortable to handle, then knead for about 8 minutes until smooth and elastic, dusting with a small amount of flour only if needed. Cover the dough with the overturned bowl or a damp towel and let it rest at room temperature for at least 1 hour.

Shape the rested dough into a 12-inch rope and divide it into 12 equal pieces. Roll each piece into a smooth ball, then press each ball into a small disc about 2 inches wide. Brush 6 discs lightly with neutral oil, coating the surface and edges, then place the remaining 6 discs on top to form 6 stacked pairs.

Working with one dough pair at a time, roll it into a very thin round about 7 inches across. Turn and flip the dough as you roll so both layers stay even and the pancake remains close to a circle.

Heat a dry wok, skillet, or frying pan over medium-low heat. Cook one rolled dough pair for 30 to 45 seconds, until small air bubbles appear between the layers. Flip and cook for about 30 seconds more, just until the pancake is set with only a few pale golden spots. Transfer it to a plate, let it cool briefly, then carefully peel the two pancakes apart while they are still warm. Stack the finished pancakes under a clean kitchen towel to keep them soft, and repeat with the remaining dough.