Directions: |
Directions: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. |