Cook Time: 30min.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 teaspoon of salt
- 2 teaspoons of sugar
- 2 tablespoons of peanut oil
- 2 teaspoons of toasted seasame oil
- 5 scallions, green parts only, sliced into 1/2 inch lengths
- 3/4 cup of warm water
- 1/2 cup additional peanut oil for brushing
- 3 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 2 tablespoons of sugar
- 1/2 teaspoons of finely grated ginger (use a microplane grater; it should resemble almost pureed ginger)
- 1 teaspoon sesame seeds, lightly crushed or left whole
- In a large bowl, sift together the flour, sugar, and salt, pour in the peanut and sesame oils, and mix until slightly crumbly. Add the chopped scallions and stir in 1/2 cup of the warm water, then add the remaining water 1 tablespoon at a time until a soft, nonsticky dough forms (add more water very gradually if necessary).
- Turn the dough onto a lightly floured surface, kneading until smooth. Roll the dough into a thick rope and slice into eight equal pieces. Roll each piece into a ball. Pour about a tablespoon of peanut oil into the bowl where you made the dough and coat each ball with oil. Leave them in the bowl and cover with a clean, damp dish towel. Allow the dough to rest for at least 10min. before proceeding.
- Prepare a lightly floured surface and have ready a rolling pin, more peanut oil in a bowl, and a pastry brush. Roll a ball of dough into as thin a circle as possible, brush with oil, and fold in half. Brush the half-circle with oil, fold into a triangle shape, then pull and stretch the triangle back into a circle. Roll out this circle as thinly as possible (about 1/8 of an inch thick or slightly less), place on a lightly floured dish or waxed paper, and repeat with remaining dough (use waxed paper between each stacked circle to prevent sticking.)
- Heat a heavy-bottomed pan (preferably cast iron) over medium-high heat. Lightly brush the dough circles with peanut oil on each side, place on the heated skillet, and cook until the dough bubbles and rises, for about 2min. Flip once, pressing down with a spatula when it starts to bubble, and cook for another 1-2mins., until the bread is slightly puffed, but not too hard. Some dark browned spots are good.
- Place the hot flatbread in a large bowl lined with a clean, slightly damp dish towel, folding the dishcloth over bread. Stack the cooked flatbreads on top of one another, covered with the dish towel. This will help keep the breads warm and soft.
Serving Tips: To serve, slice into triangles and serve with dipping sauce. The breads will toughen when cooled; to soften, wrap in a moist paper towel and microwave, or wrap the breads tightly in foil and warm in a conventional oven. Combine all the ingredients for the dipping sauce and serve with the hot scallion flatbread.
You may substitute ingredients or add any that you may like.