Sesame Scallion Bread
This bread, known as zhima dabing—which means big sesame pancake—is similar to Chinese scallion pancakes, but is much larger and thicker and has a lighter, fluffier crumb. If you’re unable to find sweet rice flour with the baking ingredients, check the Asian food aisle for a white box labeled “mochiko” (the Japanese term for the flour). Don’t use regular rice flour in , its place, as it won’t produce the same texture. And don’t use pre-toasted sesame seeds, while the seeds brown deeply as the bread cooks; toasted seeds may end up scorched and bitter.
Chop the scallions by thinly slicing them, then running the knife over them a few times to further break them down. To make sure the scallions stay fresh, prep them toward the end of the dough’s one-hour rising time. Don’t worry if some of the scallions are exposed on the surface of the dough as you flatten it into a round.
1⅔ cups (217 grams) all-purpose flour, plus more if needed
¼ cup (40 grams) sweet (glutinous) rice flour (see note)
1 teaspoon instant yeast
1½ teaspoons kosher salt, divided
1 tablespoon honey
4 teaspoons toasted sesame oil, divided
1 bunch scallions, finely chopped (about 1 cup)
4 tablespoons sesame seeds, divided
2 tablespoons grape-seed or other neutral oil
In a stand mixer fitted with the dough hook, mix both flours, the yeast, and 1 teaspoon of salt on low speed until combined, about 30 seconds. In a liquid measuring cup or small bowl, whisk ¾ cup warm (100 degrees) water and the honey until dissolved. With the mixer on low, slowly pour the honey water into the flour mixture. Continue mixing on low until an evenly moistened dough forms, about 1 minute. Stop the mixer and check the dough; if it feels wet or very sticky, add an additional 1 to 3 tablespoons all-purpose flour. Continue mixing on low until smooth, about 4 minutes. The dough should feel tacky but not stick to your fingers.
Coat a medium bowl with 1 teaspoon of the sesame oil, add the dough, and turn to coat. Cover with plastic wrap and let it rise in a warm, draft-free spot until the dough has doubled in size, about 1 hour.
Coat a rimmed baking sheet with 1 teaspoon of the remaining sesame oil. Turn the dough out onto the baking sheet and use your hands to press into a 12-by-9-inch rectangle. In a small bowl, toss the scallions with the remaining 2 teaspoons sesame oil, then distribute evenly over the dough. Sprinkle with the remaining ½ teaspoon salt. Starting from a long side, roll the dough into a cylinder and pinch the seam to seal. Roll the cylinder seam side down, then coil it into a tight spiral and tuck the end under. Using your hands, press the coil to slightly flatten, sprinkle with 2 tablespoons of the sesame seeds, and press to adhere. Flip the coil and sprinkle the second side with the remaining 2 tablespoons sesame seeds. Press and flatten into an even 10-inch round.
Add the grape-seed oil to a nonstick 12-inch skillet and swirl to evenly coat the bottom. Carefully transfer the dough to the skillet; reshape into a 10-inch round, if needed. Cover with a lid and let rise until it has about doubled in size, about 30 minutes.
Place the covered skillet over medium heat and cook until the bottom of the bread is deep golden brown, about 5 to 6 minutes. Uncover and, using tongs and a wide metal spatula, carefully flip the bread. Cook until golden on the second side, about 3 minutes. Slide the bread onto a wire rack and let cool for at least 10 minutes. Cut into quarters to serve.
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