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“Adapted from _The Asian Grill_ by Corrine Trang, as reprinted by Caroline Russock at Serious Eats.”
READY IN:
1hr 30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift 2 cups of the flour, the salt, and the baking powder together into a large bowl. Make a well in the center and add the scallions, water, sesame oil and vegetable oil. Work the flour in toward the center with a spoon to incorporate the dry and wet ingredients. Turn the soft dough out onto a floured work surface and knead, using some or all of the remaining 1 cup flour, until smooth and elastic, about 5 minutes. Wrap in plastic and allow to rest for 30 minutes at room temperature.
  2. Cut the dough into 12 equal pieces. Form into balls, then flatten them and roll out into 8-inch disks.
  3. Heat a large skillet over medium heat. Oil lightly and cook the disks until lightly golden, 1 to 2 minutes per side. (When the disks begin to form bubbles here and there, it's time to flip.) Serve hot.
  4. To reheat, fill a wok half-full with water and bring to a boil over high heat. Wrap the breads in a kitchen towel (open side up) and place on a plate that fits on a bamboo steamer rack. There must be enough space between the plate and the sides of the steamer to allow the steam to circulate. Cover the rack and place on top of the wok of rapidly simmering water. Steam 30 seconds to 1 minute.

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