Mix all ingredients and knead dough for a few minutes, let rest fully, about 30 minutes

Divide dough to about 20g each

Flour work surface, and use a rolling pin to flatten the dough to a circle about 4-5 inch in diameter

Brush the top of the circle with plenty of oil, and stack 8-10 together, and line up as evenly as possible

With fingers, press evenly on the pancake shaped dough and expand the dough to about 8 inches in diameter, turn over after a few presses to make sure both sides are expanded evenly

With a rolling pin, gently press and expand the pancake a bit further

Place a lid of size around 8-9 inches, use a sharp knife cut the excess

After water boils, steam for about 8 minutes, 16-20 at a time.