Green Onion Flatbreads
Yield: 8 flatbreads.

INGREDIENTS

• 2 cups/8.8 oz/250 g all-purpose flour, plus extra for dusting
• ¾ cup/180 ml lukewarm water
• 3 tablespoons vegetable shortening or lard
• ½ teaspoon kosher salt
• 6 tablespoons green onions, finely chopped
• 4 teaspoons vegetable oil

SPECIAL EQUIPMENT

• Food processor or electric mixer (optional)
• Rolling pin

DIRECTIONS

Bread Dough

1. To make the dough by hand, place two cups of flour on a work surface or in a large bowl. Make a well in the center of the flour mound. Add water into the well; gradually blend the water into the flour, working from the center outward. Use the other hand to hold the mound in place and try to prevent leakage of any liquid.

2. Knead the dough on a lightly floured surface, turning it as you fold and press. For this recipe, we want a medium soft dough, which is not too hard or too sticky. If it is sticking to your hands, knead in more flour in small batches. It will take at least 10 minutes' kneading to achieve the smooth texture with a slightly glossy skin that is required for this bread.

3. Cover the dough loosely with plastic wrap, and let it stand at room temperature for about 30 minutes to relax. Alternatively, the dough can be made using a food processor or electric mixer.

Making the Flatbreads

1. Lightly flour a large work surface. Cut the dough in half and make two large balls. Flatten the ball on the surface. Using a long, floured rolling pin and roll out the dough from the center to the outer edge.

2. Continue rolling and rotating the dough. Keep the work surface dusted with just enough flour to prevent sticking. Roll the dough into a rectangular sheet, about 12-inch x 16-inch/30.5-cm x 40.6-cm in size, and 1/8-inch/3.2 mm thick.

3. Evenly spread 1½ tablespoons of shortening or lard on top of the dough, and sprinkle ¼ teaspoon salt and three tablespoons finely chopped green onions on top of the dough sheet. Start with the long edge; roll up the dough, jelly-roll style, with your palms into a tight baton. Evenly divide the baton into four pieces. If you want to make smaller flatbreads, simply divide the dough into more pieces.

4. Take a dough piece and pinch each end into itself to seal in all the layers and filling. Hold the dough piece in both hands and twist the dough in opposite directions to form a spiral. Place the twisted dough piece on the cutting board vertically (standing up); press down the baton to form it into a round disk with the cross-section of the spiral facing up. Repeat to finish the rest of the dough pieces.

5. Take one round dough piece, using a lightly dusted rolling pin to roll the dough into a circle at about 5 inches/12.7 cm in diameter. Repeat the same procedure for the remaining dough. Cover the rolled out dough disks with plastic wrap and let them rest for about 10 minutes.

6. Heat one teaspoon of vegetable oil in an 8- to 12-inch/20-cm to 30-cm non-stick skillet over medium-high heat; when the oil is hot, place the flatbread into the pan, and cover for about 1 minute or until the bread is lightly brown on the bottom and fragrant.

7. Flip over and cook the other side without the cover on. You may need to adjust the stove during cooking from medium-high to medium to avoid burning, and yet still maintain the level of cooking heat. Flip the bread back and forth a couple of times until the bread is well cooked, crispy on both sides, and fragrant. The cooking time required for each flatbread is about 5–6 minutes. Repeat to finish the rest of the dough pieces. Cut or tear the flatbreads into small wedges and serve them hot.