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
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
Yields
18 servings