Part 108 (2/2)

SCALLION FLATBREAD.

MAKES 8 FLATBREADS.

TIME: 30 MINUTES.

This savory flatbread is a little like the love child between a flaky paratha (Indian grilled b.u.t.tery flatbread) and a scallion pancake. Instead of deep-frying, we grill it on an iron skillet and serve with a sharp and savory soy dipping sauce. Include these in any Asian meal as an appetizer, in place of rice or as a side with thick curries.

If you've already cut your teeth on making the Poppy Seed-Cornmeal Roti (page 221), then you know the deal with folding and rolling flatbread. If not, well then, what are you waiting for? Here's a good place to start.

Flatbread: 1 cup all-purpose flour

1 cup whole wheat flour

teaspoon salt

2 teaspoons sugar

2 tablespoons peanut oil

2 teaspoons toasted sesame oil

5 scallions, green parts only, sliced into -inch lengths

cup warm water

cup additional peanut oil for brus.h.i.+ng

Dipping sauce: 3 tablespoons soy sauce

2 tablespoons rice vinegar

2 teaspoons sugar

teaspoon 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 flours, sugar, and salt. Pour in the peanut and sesame oils, and mix until slightly crumbly. Add the chopped scallions and stir in 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, slightly damp dish towel. Allow the dough to rest for at least 10 minutes before proceeding.

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