Based on the traditional fried northern Chinese scallion pancake, these thin, flaky flat breads are delicious torn and dipped in yogurt or used to wrap grilled meats. They are also less oily than the classic version and require less prep time.

Corinne Trang
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Ingredients

Ingredient Checklist

Directions

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  • Sift 2 cups flour, salt and baking powder together into a large bowl. Add scallions and stir to blend. Make a well in the center; add water, 2 tablespoons canola oil and sesame 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 let rest for 30 minutes at room temperature.

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  • Cut the dough into 12 equal pieces. Form into balls, then flatten and roll out into 8-inch circles.

  • Heat a large skillet over medium heat. Lightly brush the pan with canola oil and cook the flat breads until just golden, 1 to 2 minutes per side. (When the breads begin to form bubbles here and there, it's time to flip.) Serve hot.

Tips

Make Ahead Tip: The flat breads are best fresh from the skillet, but cooled breads will keep in plastic wrap for up to 1 day. To reheat, wrap in a kitchen towel, place in a bamboo steamer basket and steam over boiling water in a wok or large skillet for 30 seconds to 1 m

Nutrition Facts

151 calories; total fat 5g 8% DV; saturated fat 0.5g; cholesterolmg; sodium 282mg 11% DV; potassium 65mg 2% DV; carbohydrates 23.3g 8% DV; fiber 1.1g 4% DV; sugar 1g; protein 3.2g 6% DV; exchange other carbs 2; vitamin a iu 125IU; vitamin c 2mg; folate 8mcg; calcium 30mg; iron 2mg; magnesium 9mg; thiaminmg.

Reviews (1)

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1 Ratings
  • 5 star values: 0
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Rating: 4 stars
10/31/2011
Everything was good about this recipe! The only thing I did differant was that I added onion powder for flavor. kami Arlington TX Read More