| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | New, Veglife2 | 18 | servings | |
INGREDIENTS
| 1 | c | Unbleached white flour |
| 1 | c | Whole wheat pastry flour |
| 2 | tb | Dark sesame oil |
| 1 | ts | Baking powder |
| 1 | ts | Salt + some for sprinkling |
| 3/4 | c | Ice water |
| 2/3 | c | Minced green onion; white & green parts |
| 1/3 | c | Brown rice flour; for dusting |
| Cooking Spray |
INSTRUCTIONS
1. In a medium bowl or work bowl of a food processor, combine white and whole wheat flours, sesame oil, baking powder, and salt. Add water, stirring vigorously or pulsing until dough comes together in a ball. 2. Place dough on a lightly floured work surface and knead to a silky ball, 1 to 2 minutes. Leave dough ball on the work surface, cover with an overturned bowl, and let rest 1 hour. 3. Knead dough a few times to smooth. Dust work surface with rice flour. Roll dough to 17 inches square and about 1/8 inch thick. Sprinkle with green onions and a bit of salt (Illustration 1). Roll up tightly, jelly roll fashion, pinching seams and ends. Cut into 3 equal portions. Using your palms, roll each portion back and forth to make a long rope. Coil the rope around itself to make a circular bread about 1 inch thick (Illustration 2). Tuck the end under. Set aside, cover with plastic wrap, and shape remaining portions. 4. On a floured surface, using a rolling pin, roll each coil of dough into a 9-inch circle (Illustration 3). Bits 0f green onion will be popping through. 5. Spray a griddle or large skillet and preheat over medium-high heat, until a sprinkling of water dances across the surface and evaporates. Place one bread in the skillet and cook 2 minutes on each side, until lightly browned. (Press with a metal spatula to deflate bubbles while baiting and to help the bread bake evenly; it will puff slightly and have brown spots flecking both sides.) Transfer to a paper towel lined plate and cover to keep warm while you bake the remaining breads, Cut each bread into 6 wedges and serve warm. Makes 3 breads, 18 wedges Savory Chinese wheat bread rounds are often baked on griddles over an open fire and are assertively seasoned with scallions, garlic, sesame seeds, or peppercorns. This one is a favorite from San Francisco's Chinatown. MC_Busted by Karen C. Greenlee By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 15, 1999. Recipe by: Veggie Life, May, 1999 Converted by MM_Buster v2.0l.
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