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Active Time: 25 Minutes
Total Time: 25 Minutes
Yield: Makes 4 pancakes; serves 4
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| These flaky flat breads can be found in street stalls throughout northern China and in Taiwan. Although the bread requires patience and labor, it is such a delectable treat that it is well worth the effort. |
RECIPE INGREDIENTS
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DIRECTIONS
In a food processor fitted with the metal blade, place the 3 cups flour. With the processor motor running, pour the boiling water through the feed tube in a slow, steady stream. When the dough starts to pull away from the sides of the work bowl in 5-10 seconds, add the cold water. Continue to process until the dough comes together in a rough ball, about 15 seconds. If the dough is sticky, add a little more flour and continue processing for 30 seconds longer.
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Turn out the dough onto a lightly floured work surface. Knead until smooth, soft, elastic and no longer sticky, 1-2 minutes, dusting lightly with flour if needed to reduce stickiness. Gather the dough into a ball, place in a lightly oiled bowl and turn to coat lightly on all sides. Cover the bowl with plastic wrap and let rest for 30 minutes.
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Turn out the dough onto a lightly floured surface. Knead only until smooth and no longer sticky, 1-2 minutes. Cut the dough into 4 equal pieces. Roll out 1 piece into a 10-12-inch round about 1/8 inch thick. Evenly brush the top with a thin film of about 1 teaspoon sesame oil. Sprinkle 1/4 teaspoon of the coarse salt and 1 1/2 teaspoons of the green onion evenly over the round. Starting from one side, roll up tightly and pinch the ends to seal in the onions. Anchor one end and wind the long roll around it into a flat spiral coil. Tuck the end under and press the coil to flatten slightly. Roll out the coil into a pancake 7-8 inches in diameter and about 1/4 inch thick. Cover with a kitchen towel. Repeat with the remaining dough.
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To fry the pancakes, heat a 9-inch frying pan over medium heat. When hot, add enough of the peanut oil to coat the bottom with a 1/8-inch layer. When the oil is medium-hot, add 1 pancake, cover and fry, shaking the pan occasionally, until the bottom is golden brown and crisp, about 2 minutes. Using a wide spatula, turn the pancake over; if the pan is dry, add a little more oil. Re-cover and continue to fry, shaking the pan occasionally, until the second side is golden brown and crisp, about 2 minutes longer.
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Remove the cover, slide the pancake onto a cutting board and cut into wedges. Transfer to a serving dish and serve at once, or keep warm while you fry the remaining pancakes.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 4 pancakes; serves 4
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| Carbohydrates, Total: |
72g |
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