Part 109 (1/2)

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 -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, about 2 minutes. Flip once, pressing down with a spatula when it starts to bubble, and cook for another 1 to 2 minutes, 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. 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.

Prepare the dipping sauce: Combine all ingredients and serve with the hot scallion flatbreads.

SKILLET CORN BREAD.

MAKES 8 BIG SLICES.

TIME: 35 MINUTES.

This tender and moist bread is packed with corn-y goodness to maximum capacity. It's yummy plain but even better with a savory topping or sauteed corn in the batter; see variation below. Chili, beans, and barbecued things seem a little naked when not accessorized with this corn bread. We bake it in a cast-iron skillet, but if you don't have an oven-safe skillet, use a 9 13-inch baking pan.

Basic corn bread: 2 cups plain soy milk

2 teaspoons apple cider vinegar

2 cups cornmeal

1 cup all-purpose flour

cup sugar

2 teaspoons baking powder

teaspoon salt

cup oil

Jalapeno-onion variation: 1 tablespoon canola oil

1 medium-size yellow onion, sliced into 1 x -inch slices

3 jalapenos, seeded and sliced thinly

teaspoon salt

Double-corn variation: 1 cup fresh or frozen and partially thawed corn kernels

1 tablespoon oil

PREHEAT THE oven to 350F. If making plain corn bread, lightly grease the bottom and sides of the cast-iron pan and place it in the oven to warm while the oven preheats, then proceed to prepare corn bread. If using a variation, read the following first.