Ingredients
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
- 6 scallions, trimmed and finely sliced (white and light green parts)
- 1 cup spring or filtered water
- 2 tablespoons vegetable oil
- 1 tablespoon dark sesame oil
Directions
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Sift 2 cups of the flour, the salt, and the baking powder together into a large bowl. Make a well in the center and add the water and the sesame and vegetable oils. Work the flour in toward the center with a spoon to incorporate the dry and wet ingredients. Turn the soft dough out into a floured work surface and knead, using some or all of the remaining 1 cup flour, until smooth and elastic, about 5 minutes. Wrap in plastic and allow to rest for 30 minutes at room temperature.
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Cut the dough into 12 equal pieces. Form into balls, then flatten them and roll out into 8-inch disks.
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Heat a large skillet over medium heat. Oil lightly and cook the disks until lightly golden, 1 to 2 minutes per side. (When the disks begin to form bubbles here and there, it’s time to flip.) Serve Hot.