Very Thin Tortillas – Mu Shu

by on January 22, 2012
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Authentic Mu Shu Pancakes

I don’t like the thicker tortillas that you find in the grocery store.  Here is a fairly simple way to make thin ones.  These also work well for Mu Shu pancakes.


  • 1 cup sifted flour
  • 1/2 cup  very hot water
  • Scant salt


  1. Mix flour and salt, then add extremely hot water
    What I do is put flour and salt in a food processor, and then drizzle in hot water until it starts to come together.
    The hot water breaks down the gluten so that they roll easier and flatter
  2. After adding the boiled water, drizzle in cold water until dough comes together.
  3. Mix adjusting water until dough is like playdough
  4. Wrap in plastic and let set for 30 minutes
  5. Prepare a medium-hot skillet – Cast iron is my preference – NO OIL
  6. Roll a log, and then cut in half, then in half again, then in thirds – You will have 12 pieces
  7. Roll into balls, and then flatten into thick disks – hockey pucks
  8. Brush sesame oil onto the top of HALF of them
  9. Stack two disks (oil in between) and roll out until about 7 or 8 inches in diameter
  10. Put a pair into a non-greased skillet on 350-400º for 30 seconds
  11. When the edges start to become translucent (about 30 seconds) flip the pancakes as a pair
  12. Cook the second side for about 30 more seconds
  13. Flip the two together and cook the first side again for only 10-20 seconds more
  14. Remove the pancakes to cool just a little bit, then separate
  15. See tips below on keeping them from drying out

To keep Mu Shu Pancakes from Drying Out

  1. Place finished pancakes in shallow covered bowl – like a glass pie pan
  2. Put microwave-heated wet cloth at the bottom of the bowl
  3. Put a plate on top of the cloth so the pancakes do not become soggy
  4. Cooked side always goes up.
  5. Put a pan lid on top of the bowl to keep the moisture in.


Mu Shu Pancakes – Video

Here is a video that shows how to roll the pancakes together. It is kind of hard to visualize above.  They fold the pancakes into quarters.  Although that is very common, I don’t like that because they tend to stick together that way.

Mu Shu Crepe Pancakes


  • 3 TBL melted butter
  • 1 C whole milk
  • 1/2 C flour
  • 1/2 tsp salt
  • 2 eggs


  1. Pulse together flour, salt, eggs and butter
  2. Add milk, and pulse just to mix
  3. Strain using a fairly coarse strainer
  4. Let batter rest for 30 minutes to let the glutens relax
  5. Cook in buttered crepe pan until cooked, but not browned
  6. Stack on plate to store and serve

Finish on a floured surface. If you have a scale, 120 – 130 mg ball of dough is perfect for pancakes. Roll balls, then cover and set them aside for 30 minutes

Find more like this: Breads, Pasta, Potatoes, Starches, Make Ahead - Serve Later, Part of another recipe, World Cuisine

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