Place the flour and salt in a mixing bowl, and give it a good stir.

Make a well in the centre of the flour mix, and pour the hot water into it. 

Using a fork, stir the water around towards the flour until all mixed and blended.

When the flour mix is cool enough to handle, knead it for about 7-10 until the dough is smooth.

Put the back in the bowl, and cover it with a tea towel. Leave it to rest for about 20-30 minutes.

Then knead the dough again for 5 minutes and put it back in to rest for another 20-30 minutes. Repeat this process three times.

Your dough should now be smooth, pliable and feel elastic. Cut in 6 equal portions, place them in the bowl and cover with the tea towel.

Get your wooden chopping board and rolling pin ready. Dust the board and the pin with cornflour (cornstarch).

Take one of the dough balls, cover it with cornflour and start rolling out the dough. You can dust the dough with more cornflour as you keep rolling if you find it sticky. Try rolling out the pastry as thin as possible. I aim at getting it to be 1 mm/ 0.03 inch thick. 

Once you feel happy with the thickness of your pastry, cut it in round circle shapes using a cookie cutter. I use a round-cutter with 3.5 inches in diameter.

Sprinkle more cornflour generously on every cut pastry before you pile them up together. You can wrap them in a cling film and put the wrapping in a ziplock if you’re not going to use them right away. 

Continue rolling the pastry until all the dough balls are used.