6 flatbread servings, 1 each serving
large mixing bowl
Certified Health Coach & Natural Foods Chef
Fried and baked flatbreads are very popular in many regions of China. Scallion flatbreads, a popular street food snack, can be eaten as-is or served in place of rice to accompany savory dishes with a meal.
all purpose, unbleached flour, unsifted
sesame oil, toasted
2 - 4
(30 - 60
flour to sprinkle on work surface
scallions, sliced thinly, green and white parts, approximately 3⁄4 cup
- Place flour, salt and toasted sesame oil in large mixing bowl or mixer (attach dough paddle and mix) and combine ingredients.
- Slowly pour boiling water into dry ingredients, continuing to blend. Slowly add 2 - 4 tablespoons cold water to dough and mix to combine.
- Place dough on cutting board and knead dough (or knead with dough hook attachment on mixer) until soft and supple, about 5 minutes.
- Place dough in bowl and cover with dish towel; let rest for 30 minutes.
- Divide dough in to 6 pieces and roll each piece into a ball. Sprinkle a small amount of flour onto work surface and flatten ball of dough with hand, or rolling pin, into a pancake.
- Sprinkle each pancake with scallions and press them gently into the dough, or use rolling pin, and gently roll over scallions to press them into dough to produce a 9-inch (22.9 cm) round circle of dough.
- Repeat for each ball of dough.
- Preheat pan over medium heat. When several drops of water sprinkled on pan skitter and dissipate, approximately 5 minutes, add dough to pan and cook each flatbread for 3 - 5 minutes on each side, shaking pan occasionally during cooking.
- Keep scallion flatbread warm until ready to serve.
- To vary scallion flatbread, sprinkle toasted sesame seeds on dough before cooking or substitute chives for scallions.
- Serve soy sauce, hot chili sauce or simple dipping sauce with warm scallion flatbread made with rice wine vinegar, soy sauce and toasted sesame oil.