Monday, February 16, 2009
These salty Asian flatbreads are a favorite of my family. They are sold by street vendors all over Asia. Once you get the knack of rolling they are easy to make and they are beautiful to look at. They are best eaten right after they are made.
1-1/2 cups all-purpose flour
3/4 cup water
4 tablespoons vegetable oil, divided use
1 tablespoon vegetable oil
1 tablespoon salt
1/3 cup thinly sliced scallions
1) Combine flour and water in a medium bowl. Stir well with a wooden spoon until it turns into a dough.
2) Lightly flour a work surface. Turn dough onto surface and knead for 5 minutes until a smooth, soft dough forms. Cover dough with bowl. Let rest for 5 minutes.
3) Divide the dough into three portions. Working with 1 portion at a time, roll each piece into a circle, 6 to 8-inches in diameter. Cover until ready to use.
4) Use 1 teaspoon oil to lightly coat surface of a pancake. Sprinkle with 1 teaspoon kosher salt and 1/3 of scallions. Starting at the far end and pulling it toward you, roll the pancake into a plump log. Shape log into a tight spiral, tucking loose ends under. Press gently but firmly to flatten into a big thick cake. Using a rolling pin, roll cake into a 7-inch pancake. Repeat with other 2 portions of dough.
5) Heat a medium sized skillet over medium-high heat until hot. Add 2 teaspoons of oil turning to coat pan with oil. When hot, add a pancake and cook until underside is lightly browned, about 2 to 3 minutes. Turn and cook other side until bread is cooked through, about 1 minute longer. Repeat with remaining two pancakes. Cut each pancake into quarters. Serve warm or hot. Yield: 3 pancakes to serve 4 to 6.
Adapted from a recipe by Nancy Mc Dermott