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Add flour, boiling water and vegetable oil into bowl and knead - 3 minutes - kneading function.
Leave in mixing bowl to rest for 30 minutes.
After 30 minutes, knead again - 3 minutes - kneading function.
Take dough out and place onto a floured benchtop.
Roll dough into a ball and cut into 3.
Roll each section into a cylindrical shape.
Cut each cylinder into 8 to 10 pieces (try to keep it into an even number).
Roll 2 pieces of dough at a time into balls, and flatten into a disc shape with the palm of your hands.
Brush the top of one disc shaped ball with sesame oil and place the other disc shaped ball on top of it.
Roll out into a round shaped pancake until thin. Set aside with baking paper between each pancake. Repeat with all dough pieces.
Preheat a medium sized frying pan on high heat, then turn to low to medium heat with ready to fry.
Place pancakes on a dry, ungreased frying pan. Cook both sides until you see light brown spots (if you fry it too long it will get dark brown spots and be dried out).
Once off the frying pan, peel the pancake in half from the other side of the pancake and place the fried sides of the pancakes to the bottom of the plate.
Serve with duck, cucumber, spring onions and hoisin sauce.