From the kitchen
Soy Milk Scallion Flatbread
Four layered scallion flatbreads with crisp surfaces and tender folds.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 2 cups all-purpose flour (240 g)
- 1/2 tsp salt
- 3/4 cup lukewarm plain unsweetened soy milk (180 ml)
- 3 tbsp toasted sesame oil
- 1 cup scallions, finely sliced and patted dry
- 2 tbsp neutral oil, for the pan
Method
- Mix flour, salt and soy milk into a dough. Knead for 5 minutes, cover and rest for 30 minutes.
- Divide into four. Roll each into a thin rectangle, brush with a quarter of the sesame oil and scatter with a quarter of the scallions.
- Roll each rectangle into a rope, coil into a spiral and tuck the end underneath. Rest covered for 10 minutes, then flatten each to a 6 to 7 inch round.
- Heat a little neutral oil in a skillet over medium heat. Cook each round for 3 to 4 minutes per side until golden and cooked through, adjusting heat as needed.
- Rest briefly on a rack, cut into wedges and serve.
Cook with confidence
Before you start
What to expect
Four layered scallion flatbreads with crisp surfaces and tender folds.
Before you begin
Rest the dough before rolling and distribute scallions thinly.
The important cue
Coil each portion, rest again briefly, then flatten without tearing.
At the table
Cook over moderate heat so the center finishes before the outside darkens.
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