Scallion Flatbreads
"Adapted from _The Asian Grill_ by Corrine Trang, as reprinted by Caroline Russock at Serious Eats."
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
- 6 scallions, trimmed and finely sliced (white and light green parts)
- 1 cup mineral water or 1 cup filtered water
- 2 tablespoons vegetable oil
- 1 tablespoon dark sesame oil
directions
- 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.
- Cut the dough into 12 equal pieces. Form into balls, then flatten them and roll out into 8-inch disks.
- 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.
- 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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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
