1. boil 2 cups of water in a wok with 1 spoon salt and oil
2. add 1/2 cup wheat flower
3. add rice flower and mix until dough like but still somewhat sticky and leave to cool
4. take large chunks out and knead with coconut oil and water until smooth balls
5. roll the large chunks on butter paper (or it will stick to the counter) with rice flower and split into smaller balls
6. heat a frying pan dry
7. roll each small ball flat and fry

See also Junnka