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Asian Flatbread

kept bySue.Lau

Everyone has been adjusting water in this recipe and I am no exception. I added half a cup. But all recipes and conditions as well as the flour used will vary a little bit. I did find these difficult to roll, and opted instead to pat them in my hands, slap them on the griddle and flatten with a large floured spatula. When they were done I rubbed a little extra sesame oil on for extra flavor. Delish!


2 cups all-purpose flour
1 (8 gram) package instant yeast
1 tablespoon dark sesame oil
1/2 cup green onion, finely chopped
3/4 teaspoon salt
Vegetable oil for cooking and greasing bowl



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