Green onion flatbreads

Ingredients:

Dip sauce

• 1 tbsp. rice vinegar
• 3/4 cup light soy sauce
• 3.5 tbsp. sugar
• 1 tbsp dark sesame oil

Green onion flatbreads

• 3 cups premium flour + extra for work
• 1 and 1/3 cups boiling water
• 4 tsp. dark sesame oil
• 8 green onions, chopped
• 0.5 cup + 1 tablespoon vegetable oil

Preparation:

1. Combine vinegar, soy sauce, sugar, and sesame oil in a small bowl until sugar dissolves; set aside.
2. Make green onion flatbreads:
   
   Place the flour in a large bowl, then add the boiling water and use a wooden spoon to knead the dough until it forms a ball. Turn the dough out onto a lightly floured work surface and knead until smooth, elastic, and no longer sticky, 4-6 minutes. Transfer the dough to a large bowl, cover, and let rest for 30 minutes.
3. Preheat oven to 120°C.
4. Divide the dough into 8 pieces, then on a lightly floured work surface, roll each piece into a thin circle 8 inches in diameter. Brush each circle of dough with 1/2 teaspoon sesame oil and sprinkle with 1 tablespoon of green onion; sprinkle with 1/8 teaspoon of salt. Roll each circle of dough into a tube; then roll each tube into a snail, tucking the ends under. Lightly flour the work surface and roll each snail into a 7.5-inch diameter circle, 1/4 inch thick.
5. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 tortilla and fry until golden brown, 2-3 minutes per side. Transfer to a baking sheet and keep in a warm oven. Repeat with the remaining tortillas, adding an additional 1 tablespoon of vegetable oil to the skillet at a time if the tortillas are browning too quickly. Cut the tortillas into wedges. Serve with dipping sauce.