Scallion Bread Recipe

This earthy, rustic bread cut into wedges is delicious served with any sambal or chutney.

1 1/2 cups/188g all purpose white flour
1 teaspoon/5ml/5g salt
1/2 cup/120 plus 1 tablespoon/15 hot water
1/2 cup/50g chopped scallions
1 1/2 teaspoons/7ml sesame oil
1 tablespoon/15ml canola or vegetable oil

Place the flour and salt in a food processor. With the machine running, pour in the water and process until the dough almost forms a ball. Add the scallions and process until a soft ball forms. Remove the dough from the food processor and knead by hand on a floured surface for 1 minute. Cover the dough with a kitchen towel and let it rest for 10 minutes.

Roll the dough out on a floured surface into an 8 1/2 inch/22cm square. Brush with sesame oil. Starting at the end nearest you, roll the dough up into a right jelly roll. Slice the roll into three equal parts. Roll each third between two sheets of plastic wrap into 6 1/2 inch/17cm ovals, 1/8 inch t/3mm to 1/4 inch/6mm thick.

Heat 1 teaspoon/5ml of the oil in a medium nonstick skillet over medium heat. Place 1 oval piece of dough in the skillet, and lower the heat to medium-low. Cover the pan and fry the bread until golden brown on the bottom, about 4 minutes. Remove the cover, turn the bread and brown the other side. Remove the bread, add another teaspoon of oil to the pan, continue with the remaining dough.

Cut each bread into 6 triangles. (They will look like tortilla chips.)

*Hint*

This dough can be made by hand, but it is much simpler in a processor. Also, the dough can be made several hours ahead and refrigerated. The dough may be filled on a floured surface rather than the plastic wrap, but the plastic wrap makes it super easy - no cleanup and no sticky dough to contend with.

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