Mix the flour and salt in a heatproof bowl. Pour the boiling hot water into the flour mixture and use chopsticks or a spatula to mix until a dough ball forms. Once cool enough to handle, knead the dough for 8 minutes until smooth, adding flour if the dough is too sticky. Place the dough on a board and cover with the overturned mixing bowl Allow the dough to rest at room temperature for at least 1 hour, or up to 8 hours.

Roll the dough into a 12-inch (30cm) rope and cut into 12 equal pieces. Form each piece into a dough ball, then flatten into a small disc about 2 inches (5cm) in diameter. Lightly brush 6 of the discs with oil, ensuring the sides of the discs are also brushed with oil. Layer the remaining 6 discs over the 6 oiled discs so you have 6 pieces, each composed of 2 discs.

Use a rolling pin to roll the discs into thin circles 7 inches (18cm) in diameter, flipping and rotating the pancakes as you roll so both of the dough discs are about the same size.