Scallion Flat Breads
From EatingWell: August/September 2006
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.
- 3 cups all-purpose flour, divided
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
- 6 scallions, finely sliced (white and light green parts)
- 1 cup spring or filtered water
- 2 tablespoons canola oil, plus 1 tablespoon for oiling the skillet
- 1 tablespoon toasted sesame oil
- 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.
- 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 & Notes
- 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 minute.
Per flat bread: 151 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 23 g carbohydrates; 3 g protein; 1 g fiber; 281 mg sodium; 65 mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1 fat
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- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- August/September 2006