Makes 8 servings
4 cups all-purpose flour
1½ cups boiling water
¼ cup toasted sesame oil
2 teaspoons salt
½ cup minced scallions
¼ cup coarsely chopped cilantro
¼ cup sesame seeds, toasted
Vegetable oil, for frying
Put the flour in a large bowl and add the boiling water. Stir
until a rough, shaggy dough forms. Gather the scraps together and form a dough
ball. Turn the dough out onto a work surface and knead until the dough is soft
and smooth, but not sticky, about 10 minutes.
(Flour the work surface only if the dough is sticking.) Cover the
dough with the bowl and let rest 20 minutes.
Knead the dough for another 3 minutes, then shape it into a
cylinder, about 8 inches long. Divide the dough into 8 pieces. Use a rolling
pin to roll one piece of dough into a 6-inch round, about ¼ inch thick. Brush
the top of the round with sesame oil and sprinkle lightly with ¼ teaspoon salt,
1 tablespoon scallions, ½ tablespoon cilantro, and ½ tablespoon sesame seeds.
Roll the pancake up into a tight cylinder. Twist it into a knot and flatten
with the palm of your hand. Roll the dough out again into a 6-inch round.
Repeat with the remaining pieces of dough.
Place a heavy nonstick skillet over medium heat. Add about a
tablespoon of vegetable oil. When the oil is hot, fry the breads, one at a
time, on both sides for about 3 minutes per side until golden and crispy. Drain
on paper towels and sprinkle with additional salt, if desired. Serve warm.
