Scallion Flat Breads
3 cups all-purpose flour, divided
1 cup spring or filtered water
2 teaspoons of baking powder
2 tablespoons canola oil, plus 1 tablespoon oil to pan
6 spring onions, finely sliced (white and light green parts)
2 teaspoons kosher salt
1 tablespoon toasted sesame oil
Sift 2 cups flour, salt and yeast in large bowl. Add green onions and mix. Make a slit in the middle, add water, 2 tablespoons canola oil and sesame. Work the flour into the mixture with a spoon to add the dry ingredients and wet. Turn the soft dough on a floured surface and knead, using some or all of the remaining 1 cup flour until smooth and elastic, about 5 minutes. Wrap in plastic and let stand for 30 minutes at room temperature.
Cut dough into 12 equal parts. Form into balls, then flatten and roll into circles 8 inches.
Heat a large skillet over medium heat. Pan easy brush with canola oil and cook the flat bread until golden, 1-2 minutes per side. (When the bread begins to form bubbles here and there, it’s time to go). Serve hot.