A thoughtful cook, working with materials at hand, will discover that flatbreads are a vehicle for using up small amounts of leftovers, greens, herbs and bits of charcuterie. Here we include chopped chives as a riff on the classic Szechuan onion pancake. These are great served as an afternoon snack with a soy, garlic, chile and sesame seed dipping sauce.
Serves 4-6 people
Prep: 30 min • Cook: 6 min • Ready in: 36 min
Combine the flour, salt and the lard and mix until the fat has melded with the flour to create a mealy texture. Begin to mix in the water and once the dough begins to hold together begin to knead it gently until the dough is smooth and elastic. Cover the dough with a clean kitchen towel and allow it to rest ten minutes before dividing it into 6 equal pieces. Round these using gentle pressure and keep them covered to prevent their drying out. Flour the work surface and flatten a round of dough with your hand, use flour as needed to keep the dough from sticking as you roll out a thin, round disc. Brush the surface with sesame oil, then sprinkle the surface of the flatbread with a heaping tablespoon of chopped chives. Roll the flatbread into a cylinder and coil this into a circle, flour the work surface again and use the rolling pin to roll out a flat, thin disc about 6" in diameter. Stack the flatbreads between sheets of parchment as you work through the dozen. Preheat a 10” cast iron skillet over high heat on your stovetop, pour cooking oil to about ⅛" and heat over high flame. Fry a flatbread until very crisp, about 3 minutes on each side, keep flatbreads warm on a towel-draped plate set over a pan of simmering water. Cut the flatbreads into wedges and serve with a dipping sauce that’s equal parts soy sauce and black vinegar with a little fresh grated ginger and chilli sauce.
Recipe from the Roan Mills test kitchen