Scallion Flat Breads
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.
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
1 1/2 starch, 1 fat