INGREDIENTS

INSTRUCTIONS

Place the flour, scallions, and salt in a medium-sized bowl. Add the water
and stir until fairly well combined.
Transfer the dough to a clean, floured surface, and knead for a few
minutes, adding additional flour, as needed, to keep it from sticking.
Divide the dough into 6 equal balls, and roll each one into a very thin
circle, about 7 inches in diameter. Use plenty of flour, both on the
rolling surface and the rolling pin. stack the pancakes on a plate,
sprinkling extra flour in between to keep them separate.
Heat a heavy skillet over medium heat, and brush it lightly with vegetable
oil. Saute each pancake for 5 minutes on each side, then brush the top
surface with Chinese sesame oil. (Saute them longer if you like them
crisper.)
Cut the pancakes into strips or wedges. Cool at least 10 minutes before
serving.
Yield: About 90 bite-sized pieces.
NOTE: You can easily make the dough in a food processor. It will only take
a few seconds.
Per serving: 117 Calories; less than one gram Fat (3% calories from fat);
3g Protein; 25g Carbohydrate; 0mg Cholesterol; 180mg Sodium Food Exchanges:
1 1/2    Starch/Bread
NOTES : "Think of these as Chinese-style crackers. They go beautifully with
just about any soup or salad, and are also a lovely appetizer, served plain
or with a dip or sauce. This recipe scores big with children, who'll also
love to help make the dough." [M. Katzen] Mollie also says that these
*will* keep up to a week in a covered container, but don't count on there
being any left that long...
Recipe by: Vegetable Heaven, Mollie Katzen
Posted to Digest eat-lf.v097.n002 by "Ellen C." <ellen@elekta.com> on Jan
2, 1998

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