Toss flour and salt in bowl; gradually add boiling water, stirring until dough clumps. Turn out onto floured work surface and knead until dough is springy and no longer sticky (about 5 minutes). Cover with plastic film; set aside 30 minutes.
Divide dough in half; cover half with towel. Roll the other half into a 1/4 inch-thick sheet. Cut out 8 rounds, each 2 1/2 to 3 inches in diameter.
Lightly brush 1 round with oil; top with an unoiled round. Roll the double pancake into a 7 inch circle about 1/8 inch thick; cover with towel and set aside. Repeat with remaining rounds. Then repeat with remaining half of dough.
Heat heavy skillet over medium-low heat. Place 1 double pancake in skillet; cook on both sides until blisters form (about 45 seconds per side). Remove from pan; while warm, peel apart to make 2 thin pancakes. Place in basket steamer; steam over medium-high heat for 2 minutes. Serve hot.