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Add a photoServings: 12
Ingredients
- 1 c. unbleached white flour
- 1 c. whole wheat pastry flour
- 2 Tbsp. dark sesame oil
- 1 tsp baking pwdr
- 1 tsp salt + some for sprinkling
- 3/4 c. ice water
- 2/3 c. chopped green onion, white & green parts
- 1/3 c. brown rice flour, for dusting Cooking Spray
Directions
- 1. In a medium bowl or possibly work bowl of a food processor, combine white and whole wheat flours, sesame oil, baking pwdr, and salt. Add in water, stirring vigorously or possibly pulsing till dough comes together in a ball.
- 2. Place dough on a lightly floured work surface and knead to a silky ball, 1 to 2 min. 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 possibly large skillet and preheat over medium-high heat, till a sprinkling of water dances across the surface and evaporates. Place one bread in the skillet and cook 2 min on each side, till lightly browned. (Press with a metal spatula to deflate bubbles while baiting and to help the bread bake proportionately; it will puff slightly and have brown spots flecking both sides.)
- Transfer to a paper towel lined plate and cover to keep hot while you bake the remaining breads, Cut each bread into 6 wedges and serve hot.
- 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 possibly peppercorns. This one is a favorite from San Francisco's Chinatown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 12 servings | |
| Calories 110 | |
| Calories from Fat 23 | 21% |
| Total Fat 2.63g | 3% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 107mg | 4% |
| Potassium 70mg | 2% |
| Total Carbs 19.11g | 5% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.2g | 0% |
| Protein 2.8g | 4% |
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