Chinatown Green Onion Cakes

1. In a medium bowl or work bowl of a food processor, combine white
and whole wheat flours, sesame oil, baking powder, and salt. Add
water, stirring vigorously or pulsing until dough comes together in a
ball.

2. Place dough on a lightly floured work surface and knead to a silky
ball, 1 to 2 minutes. Leave dough ball on the work surface, cover
with an overturned bowl, and let rest 1 hour.

3. Knead dough a few times to smooth. Dust work surface with rice
flour. Roll dough to 17 inches square and about 1/8 inch thick.
Sprinkle with green onions and a bit of salt (Illustration 1). Roll
up tightly, jelly roll fashion, pinching seams and ends. Cut into 3
equal portions. Using your palms, roll each portion back and forth to
make a long rope. Coil the rope around itself to make a circular
bread about 1 inch thick (Illustration 2). Tuck the end under. Set
aside, cover with plastic wrap, and shape remaining portions.

4. On a floured surface, using a rolling pin, roll each coil of dough
into a 9-inch circle (Illustration 3). Bits 0f green onion will be
popping through.

5. Spray a griddle or large skillet and preheat over medium-high heat,
until a sprinkling of water dances across the surface and evaporates.
Place one bread in the skillet and cook 2 minutes on each side, until
lightly browned. (Press with a metal spatula to deflate bubbles while
baiting and to help the bread bake evenly; it will puff slightly and
have brown spots flecking both sides.) Transfer to a paper towel
lined plate and cover to keep warm while you bake the remaining
breads, Cut each bread into 6 wedges and serve warm.

Makes 3 breads, 18 wedges

Savory Chinese wheat bread rounds are often baked on griddles over an
open fire and are assertively seasoned with scallions, garlic, sesame
seeds, or peppercorns. This one is a favorite from San Francisco’s
Chinatown.

MC_Busted by Karen C. Greenlee