Pan-fried Scallion & Chive Bread (chong Yu Bing)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 tablespoon flavorful oil (eg. 1 teaspoon sesame oil mixed with 2 teaspoons corn or peanut oil)
• 1 tablespoon hot chili oil
• 1 1/2 cups green and scallions, thinly sliced rings (green onion)
• 1/2 cup coarsely chopped cilantro leaves and stems
• 1/2 cup chinese chives or 1/2 cup regular chives, finely chopped
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/3 cup very hot tap water
• 1/3 cup cold water
• about 1 teaspoon kosher salt
• 1/3-1/2 cup corn oil or 1/3-1/2 cup peanut oil, for pan-frying

Recipe

• 1 combine oil and chili oil in a small dish and set aside. combine scallions, cilantro and chives in another bowl and set aside.
• 2 combine flour and baking powder in the bowl of a mixer fitted with the flat paddle. with machine running on low speed, add hot and cold water in quick succession. stop machine as soon as dough comes together in a soft ball. if it's very tacky and sticky, add a bit more flour.
• 3 turn dough out onto a lightly floured board. cover with plastic wrap and let rest 15 minutes. (if the dough has been made in a food processor, let rest 40 minutes.) roll gently into a smooth log. cut evenly into 4 pieces, then put each piece, cut side down, on the lightly floured board. cover with plastic wrap.
• 4 working with a piece at a time, shape dough by rolling into a thin, even circle about 7 ½ inches in diameter. brush top with a generous film of the oil mixture, then sprinkle evenly with a rounded ¼ teaspoon salt. heap dough with 2/3 cup of reserved greens, then spread evenly over top. roll up dough into a fat cylinder — it doesn't need to be too tight. grasp one end of the dough and wind other end around it in a tight spiral. tuck tail end underneath and press lightly with your hand to flatten. gently roll out into a 6-inch circle. put aside on a freshly floured spot, then repeat with remaining dough.
• 5 cook breads immediately to prevent a soggy texture. heat an 8- to 10-inch heavy skillet over high heat until a bead of water evaporates on contact. add enough oil to glaze bottom by 1/8 inch, swirling to coat; reduce heat to moderate. when oil is hot enough to foam a pinch of flour, add first bread to pan. cook until bottom is golden and a bit crusty, 3 to 4 minutes. adjust heat so bread doesn't scorch. flip and fry until golden, about 3 minutes longer. remove to paper towel-lined plate. repeat process with oil and remaining dough.
• 6 serve breads fresh from skillet, each cut into fourths. or let cool and hold at room temperature up to 8 hours. reheat in 350°f oven until hot, about 5 minutes.