In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter. When cool enough to handle, work the dough on a lightly floured surface until smooth. Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes.
Place the sesame oil in a small bowl. Place the dough on a lightly floured surface and roll out to 1/4-inch thickness. Cut into rounds with a 3-inch cutter. With your fingers, daub a small amount of oil on top of 1 round. Place another round on top and press together. Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter. Cover with a damp kitchen cloth until ready to cook, and repeat with the remaining dough.
Heat a large non-stick skillet over medium heat. Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute. Remove from the pan, and when cool enough to handle, carefully separate the 2 pancakes. Wrap in foil until ready to use, or refrigerate. (To reheat, place in a steamer insert and steam, covered, for 5 minutes.)
Yield: Makes about 20 to 24 pancakes