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Add a photoServings: 4
Ingredients
- 3 c. all-purpose (plain) flour plus extra as needed
- 1 c. boiling water
- 1/4 c. cool water
- 4 tsp Asian sesame oil - (about)
- 1 tsp coarse salt or possibly more to taste
- 2 Tbsp. minced green (spring) onion
- 1/4 c. peanut oil or possibly as needed
Directions
- In a food processor fitted with the metal blade, place the 3 c. flour. With the processor motor running, pour the boiling water through the feed tube in a slow, steady stream. When the dough starts to pull away from the sides of the work bowl in 5 - 10 seconds, add in the cool water. Continue to process till the dough comes together in a rough ball, about 15 seconds. If the dough is sticky, add in a little more flour and continue processing for 30 seconds longer.
- Turn out the dough onto a lightly floured work surface. Knead till smooth, soft, elastic and no longer sticky, 1 to 2 min, dusting lightly with flour if needed to reduce stickiness. Gather the dough into a ball, place in a lightly oiled bowl and turn to coat lightly on all sides. Cover the bowl with plastic wrap and let rest for 30 min.
- Turn out the dough onto a lightly floured surface. Knead only till smooth and no longer sticky, 1 to 2 min. Cut the dough into 4 equal pcs. Roll out 1 piece into a 10- to 12-inch round about 1/8-inch thick. Proportionately brush the top with a thin film of about 1 tsp. sesame oil. Sprinkle 1/4 tsp. of the coarse salt and 1 1/2 tsp. of the green onion proportionately over the round. Starting from one side, roll up tightly and healthy pinch the ends to seal in the onions. Anchor one end and wind the long roll around it into a flat spiral coil. Tuck the end under and press the coil to flatten slightly. Roll out the coil into a pancake 7 to 8 inches in diameter and about 1/4-inch thick. Cover with a kitchen towel. Repeat with the remaining dough.
- To fry the pancakes, heat a 9-inch frying pan over medium heat. When warm, add in sufficient of the peanut oil to coat the bottom with a 1/8-inch layer. When the oil is medium-warm, add in 1 pancake, cover and fry, shaking the pan occasionally, till the bottom is golden and crisp, about 2 min. Using a wide spatula, turn the pancake over; if the pan is dry, add in a little more oil. Re-cover and continue to fry, shaking the pan occasionally, till the second side is golden and crisp, about 2 min longer.
- Remove the cover, slide the pancake onto a cutting board and cut into wedges. Transfer to a serving dish and serve at once, or possibly keep hot while you fry the remaining pancakes.
- This recipe yields 4 pancakes; serves 4.
- Comments: These flaky flat breads can be found in street stalls throughout northern China and in Taiwan. Although the bread requires patience and labor, it is such a delectable treat which it is well worth the effort.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 4 servings | |
| Calories 500 | |
| Calories from Fat 167 | 33% |
| Total Fat 18.92g | 24% |
| Saturated Fat 3.07g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 586mg | 24% |
| Potassium 100mg | 3% |
| Total Carbs 71.54g | 19% |
| Dietary Fiber 2.5g | 8% |
| Sugars 0.25g | 0% |
| Protein 9.68g | 15% |
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