Chinese sesame bread recipe 3641

On Wed, 4 May 2005 21:12:09 -0400, "Jon and Courtney"

Mongolian Chinese Scallion Pancankes sound similar to what you describe. Here are some recipe URLs:

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"Scallion Pancakes

This is a flat bread similar to Indian nan or Mexican tortillas.

2 cups whole wheat flour or barley flour 1 cup boiling water 1-2 cup chopped scallions or green onions a bit of lamb fat (or oil dipped cloth)

Mix the flour and water until you get a smooth dough. Let it rest for 20 minutes. Roll the dough out into a 1-4" thick circle. Sprinkle the scallions over the dough. Roll the dough into a tight roll. Slice the dough into 2" pieces. Flatten the circles into 1" thick disks.

Heat the grill until very hot. Oil lightly with a bit of fat. Drop the dough onto the grill. When the edges look dry and it has begun to puff, turn it over quickly."

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SCALLION PANCAKES 1 tablespoon Traditional Spicy Sambal or store-bought sambal 1-4 cup rice wine vinegar 1-4 cup naturally brewed soy sauce 1 tablespoon Asian sesame oil 3 tablespoons extra-virgin olive oil 1 pound Blue Ginger Cracker Dough 2 cups scallions, white and green parts, cut diagonally 1 1-6 inch thick Kosher salt and freshly ground black pepper to taste 1 tablespoon grapeseed or canola oil

1. To make the dipping sauce, combine the sambal, vinegar, and soy sauce in a small bowl and mix. Set aside.

2. In a small bowl combine the sesame and olive oils and set aside.

3. Flour a work surface and on it roll the dough into a rectangle 1-8 inch thick. Brush the dough with the oil mixture, sprinkle with the scallions, and season with salt and pepper.

4. Starting with one long side nearest you, roll the dough jelly-roll fashion to make a tight log. Cut the log into 4 equal pieces.

5. Roll 1 piece with your palms to make a skinnier log about 12 inch in diameter. Twist each end of the log in opposite directions 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. With a rolling pin, flatten the coil to 1-4 inch thick. Repeat with the remaining dough to make 3 more pancakes.

6. Heat a large nonstick sautŽ pan over medium heat. Add the grapeseed oil and swirl to coat the pan. Depending on the panâs size, add 1 to 2 pancakes and cook until brown and crispy on both sides, turning once, 2 to 3 minutes per side. Cook the remaining pancakes. Slice each pancake into 4 wedges. Serve the pancakes with the dipping sauce.

Note: Green onions make them prettier. These are good with butter with toasted. They also make a convenient plate for buuz. To steam the bread, don't flatten the disks. Steam them for 15-10 minutes. If you don't like them so flat, you can also use a simple bread dough for more of a pita bread consistency.

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Scallion Pancakes

INGREDIENTS

2 cups unbleached all-purpose flour 3-4 teaspoons salt 1 cup boiling water (more if needed) 1 tablespoon toasted sesame oil 3-4 cup scallions, white and green parts, minced 2 tablespoons sesame seeds 1 tablespoon peanut oil

1. In the bowl of a food processor fitted with a steel blade, place the flour and salt. With the motor running, add the water slowly through the feed tube until a ball of dough forms (you may need to add a little more water).

2. Remove the dough from the food processor, cover it with a damp cloth, and let it rest for 30 minutes.

3. Divide the dough in 2 equal pieces, leaving the other covered as you work with the first. Roll out the first piece of dough on a floured work surface into a 1-4-inch thick circle. Brush surface with half of the sesame oil and press half the scallions and half the sesame seeds into the dough. Set aside, then repeat this process with the other ball of dough.

4. Heat half the peanut oil in a large skillet over medium heat. Place one pancake in pan and cook about 3 minutes on each side, turning once, until both sides are golden brown. Repeat with other pancake.

5. Cut pancakes into wedges and serve warm with your favorite dipping sauce.

Serves 4.

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Rusty