Real African Dishes: [MC-AllEthnic-Recipes] Chinese Stovetop Scallion Flatbread

* Exported from MasterCook *

Chinese Stovetop Scallion Flatbread - Bing

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
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1/2 pound pizza dough
2 teaspoons sesame oil
3 medium scallions -- sliced into thin rings
1/4 teaspoon kosher salt
2 tablespoons peanut oil -- (or substitute any neutral-flavored oil with a high-smoke temperature such as canola, corn, or soybean)

Dust the surface of the refrigerated dough with flour. Quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Flatten with your fingers and a rolling pin to about 1/8-inch thick.

Spread the sesame oil over the surface of the dough, and distribute the scallions and salt, leaving a 1/2-inch border at the edge. Roll up into a rope, then coil the rope tightly around itself. Place it on a work surface and allow it to rest, loosely covered with plastic wrap or a bowl, for about 20 minutes.

Flatten the coiled dough into an 1/8-inch thick round and set aside. Heat a 12-inch cast-iron skillet over high heat on the stovetop, until water droplets flicked into the pan skitter across the surface and evaporate quickly. Add 2 tablespoons peanut oil, and allow to heat until hot but not smoking.

Brush off excess flour from the rolled-out dough and place it in the hot skillet. Decrease the heat to medium, and cover to trap the steam and heat.

Check for doneness with a spatula at 2 to 5 minutes, or sooner if you smell scorching. Adjust the heat as needed. Flip when the underside is richly browned.

Continue cooking another 2 to 5 minutes, until the flatbread feels firm, even at the edges, and the second side is browned. You'll need more pan time if you've rolled a thicker one.

Allow to cool slightly on a rack before breaking apart and eating. Serve with Asian hot pepper sauce, such as Sriracha.

Makes one 12-inch flatbread

AuthorNote: Bing is the general term for Chinese flatbreads, and there are a multitude of styles. This one's done right on the stovetop so you don't even need to heat up the oven. Its roll-up-and-flatten technique provides an almost-flaky texture, and the sesame oil plus raw scallion in the filling create the authentic flavor (or vary it with rendered chicken fat). Look for the sesame oil in your grocery or in an Asian specialty store - you can make the filling with neutral-flavored oil but the flavor just won't be the same." - Jeff

Cuisine:
"Asian"
Source:
"Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"1 twelve-inch flatbread"
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Per Serving (excluding unknown items): 208 Calories; 10g Fat (45.3% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 121mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0