Chinese Onion Bread
Chinese Onion Bread is a flatbread sold from street vendors in northern China.
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Servings: 6 people
Ingredients
- 1½ cups EGFG gluten free flour blend*
- ½ cup chickpea flour
- ½ teaspoon xanthan gum
- ¾ cup boiling water
TOPPING
- 1 tablespoon sesame oil
- 1½ teaspoon salt
- 2 tablespoon minced green onion, white and green part
- 2 tablespoon chopped cilantro
- ½ tablespoon sesame seeds
- sweet rice flour for dusting**
- generous amount of oil for frying
Instructions
- Measure flour and xanthan gum into a food processor.
- Pulse a few times to mix the flour. With the processor running add hot water until the mixture comes together as dough. Remove from processor and flatten into a disk. Cover with plastic and let rest for 20-30 minutes.
- Use a small amount of sweet rice flour to dust the dough as you roll it out to a 10-inch circle.
- Spread sesame oil over top of dough.
- Sprinkle with salt, green onions, cilantro and sesame seeds.
- Using your hands roll the dough into a long rope.
- Pinch the ends then starting at one end coil the dough into a circle. Flatten it withy our hands then roll the coil into a 10-inch or 11-inch circle. Flip it over a few times dusting it with small amounts of flour to prevent it from sticking to the counter.
- Sprinkle additional sesame seeds on top pressing into the dough, if desired.
- Heat oil in large frying pan over medium-high heat.
- When very hot gently place the round of dough into the frying pan.
- Cook turning every 2 minutes until golden brown and cooked through, 8-10 minutes.
- Cut in wedges and serve warm. Best eaten the day it is made.
Notes
*EGFG flour blend: sweet rice flour (300g), potato starch (300g), sorghum flour (200g), millet flour (200g)
**Tapioca starch and sweet rice flour are both good choices for dusting dough. Avoid using a flour blend that has a binder in it.