In food processor with steel knife, mix flour and baking
powder. With machine running add cold water in a stream
through the feed tube. Mix until ball forms then remove.
Add 1 Cup flour and salt to the bowl and mix. Then with
machine running add boiling water in a stream.
(Boiling water is important, it cooks the dough and
makes it smooth and pliable) Once this dough forms
a ball, add the cold water dough and process for 1 to 2
minutes. Remove from the bowl, dough should not
stick to the surface. If it does, lightly flour and knead
until smooth and no longer sticky. Put 1/4 tsp
of the sesame oil in a small bowl and turn the dough
to coat with a thin film. Let rest covered for
30 to 120 minutes at room temp or overnight in
fridge in a ziplock bag.
Divide dough into 2 pieces. Roll one into a circle about 1/8
inch thick. Spread sesame oil/ chicken fat over the surface
with your fingers, then add scallions and salt. Roll up into a
log, hold one end of the log and wrap the other around it to
form a spiral . Tuck end under to complete the circle. Do not
have circle too tight or too loose. Press gently on the spiral
with your palms and fingers, then GENTLY roll out with a
pin until 7 to 8 inches in diameter. Cover and let
rest 5 to 10 minutes (up to 30 minutes) . The longer
the rest, the softer it will be.
Heat skillet over high heat until a bead of water evaporates
quickly. Add oil to 1/8 inch deep. When oil is hot enough to
foam a pinch of flour, add round and adjust heat so that
bubbles sizzle slowly around it. Cover the pan, then cook
over moderately low heat, shaking occasionally to promote
steam that will allow the rounds to puff up. Bottom will
take 2 to 5 minutes to brown depending on the heat.
When golden brown, flop over and add more oil along the
sides (if pan is dry). Cover reduce heat slightly,
cook 3 to 5 minutes more, shaking occasionally.
Cut into wedges. Don't blot off too much of the oil
on the surface.