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Scallion Bread

This popular recipe for scallion bread comes from "Entertaining," by Martha Stewart.

  • Servings: 12

Source: Entertaining


  • 4 cups unbleached flour
  • 3 teaspoons baking powder
  • 2/3 cup cold water
  • 6 teaspoons kosher salt
  • 2/3 cup boiling water
  • 4 teaspoons sesame oil
  • 1/2 cup thinly sliced scallions (green and white parts)
  • 1 cup peanut oil (or other light vegetable oil)


  1. Sift 2 cups of flour with the baking powder. Stir in the cold water and knead until smooth; let rest.

  2. Combine remaining flour with 2 teaspoons of salt. Stir in boiling water; mix well. The dough will be very sticky. Knead the hot dough together with the cold dough until smooth. Oil a glass bowl with 1 teaspoon of sesame oil. Put dough in bowl; cover and let rest 2 hours.

  3. To form the breads, knead the dough 3 to 4 minutes. Divide into 6 parts. Roll each part into a flat circle 7 to 8 inches in diameter. Brush the top of each circle with 1/2 teaspoon sesame oil. Sprinkle each circle with salt and scallions. Roll up each circle into a cylinder, pinching the ends closed. With the palms of your hands, roll each cyclinder until it is about 12 inches long. Coil each cylinder like a snake and let it rest. Roll all the coils into 7-inch circles with a rolling pin.

  4. Heat a thin layer of peanut oil in a large skillet. Fry each circle 8 to 10 minutes, turning midway, until each side is golden and the breads are slightly puffy. Transfer to a heated platter and keep warm until all the bread is cooked. Serve hot, cut into wedges.

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