* Exported from MasterCook *
Bread, Scallion Flat
Recipe By :AARP
Serving Size : 12 Preparation Time :0:00
Categories : Asian Bread
Bread-Bakers Mailing List Low Fat
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 water
2 tablespoons canola oil -- plus
1 tablespoon oil -- for the skillet
1 tablespoon toasted sesame oil
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.
Makes: 12 flat breads
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.
To Make Ahead:
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.
Info: Cal 151, Fat 5g, Sod 282mg, Carb 23g, Fiber 1g, Pro 3g
S(Internet address):
"https://recipes.aarp.org/recipes/scallion-flat-breads.html";
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Per Serving (excluding unknown items): 157 Calories; 5g Fat (28.1%
calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 397mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Vegetable; 1 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0307