Place flour and oil in food processor with steel blade. With machine running, gradually at boiling water. Process until dough forms into a ball.
Remove dough to a floured surface and knead a few times. Place in a Ziploc bag and let sit for at least 15 minutes.
Divide dough into two. Roll one piece to 1/4" thickness. Cut circles out using 2 1/2"- 2 3/4" biscuit cutter. Do the same with the remaining dough (including any scraps from the first piece).
Brush half the circles with oil.
Lay remaining circles on top of oiled circles.
Sprinkle both sides with some flour. Roll each double pancake out to about 6" in diameter, giving the dough a quarter-turn each time you roll.
Continue with rest of double pancakes.
Preheat dry cast iron or other heavy pan over medium heat. Place one pancake at a time in hot pan. Cook for a minute or so, until you see some bubbles appear on the surface. Do not overcook or pancake will be tough.
Flip pancake over and cook another minute.
Remove the double pancake from the pan and smack it against a hard surface to loosen the double pancake. Look for an opening, and pull the two pancakes apart while hot. Keep cooked pancakes covered with a damp dish towel, or in a tortilla warmer.
Adapted from Florence Lin's Complete Book of Noodles, Dumplings and Breads