1. Sift flours into work bowl of a food processor fitted with a metal blade; add salt and oil. Add water in a thin stream while blade is running; stop after adding 1 c of boiling water and check consistency. Dough should be firm and pliable, barely sticky, and forming a ball. If necessary, add more water a little bit at a time. Remove dough from machine, place in a bowl, cover with a damp towel, and refrigerate 30-60 minutes to allow the gluten to relax. 2. Divide dough into six pieces. Roll each piece into a rough rectangle 1/8" thick. Brush lightly with toasted sesame oil (the dough should barely glisten) and sprinkle with scallions. Roll tightly like a jelly roll. Twist the resulting "cigar" into a spiral with the seam on the inside. 3. Using a rolling pin, roll each spiral out into a thin pancake, 5-6" in diameter. Fry each spiral in very hot oil, 2-3 minutes on each side, until edges are crispy and pancakes are golden brown. Cut into wedges and serve with light soy sauce or ponzu sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
