Asian Flatbread
Servings
Prep Time
Cook Time
Ready In
Recipe: #4244
January 22, 2012
"I found this recipe in a Food Network magazine. Very easy to make and it is a great side to Oriental dishes or use as a sandwich wrap as recommended in magazine. I like using it to soak up the juices in a stir fry or the sauce in Chicken Teriyaki."
Ingredients
Nutritional
- Serving Size: 1 (47.5 g)
- Calories 138.2
- Total Fat - 2.5 g
- Saturated Fat - 0.4 g
- Cholesterol - 0.2 mg
- Sodium - 39.8 mg
- Total Carbohydrate - 24.9 g
- Dietary Fiber - 1.1 g
- Sugars - 0.6 g
- Protein - 3.4 g
- Calcium - 7.1 mg
- Iron - 0.4 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step 1
Stir 2 tablespoons of the flour with 1/2 cup warm water and yeast in a large bowl.
Step 2
Let stand until cloudy and bubbly, about 5 minutes.
Step 3
Stir in remaining flour, sesame oil, green onion and salt.
Step 4
Stir until dough starts to come together.
Step 5
Knead until dough is smooth and elastic.
Step 6
Lightly coat the inside of bowl with oil and return dough to bowl.
Step 7
Cover with clean towel and allow to rest for 1 hour or until doubled in size.
Step 8
Divide dough into 8 equal pieces.
Step 9
Form into balls and roll each into an 8 inch pancake.
Step 10
Heat a non-stick pan to medium-high.
Step 11
Add 1 teaspoon oil, then a pancake.
Step 12
Cook until bottom is golden then turn over and cook until bottom is golden.
Step 13
Repeat with other pancakes.
Step 14
Serve.
Tips & Variations
No special items needed.
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