Calfornia Avocado Scallion Flat Bread
- 9 Cups flour
- 2 Tbsp baking powder
- 1 Tbsp salt
- 2 ¼ Cups hot water
- 3 California avocados, ripe, cut in bits
- 2 ¼ Cups cold water
- ½ Cup toasted (Asian) sesame oil
- 1 ½ Cups thinly sliced green onions
- ¼ toasted sesame seeds
In a large food processor pulse dry ingredients until mixed.
With machine running, pour in hot water in a stream.
Turn dough out onto a well-floured work surface; knead 2 or 3 minutes, dusting with flour as necessary.
Divide dough into 24 portions, 3 ounces each; shape into balls. Let rest 5 minutes.
Roll each ball into a rough circle about 1/8-inch thick.
Fold edges of dough into center, forming another ball and pinching to seal; turn smooth side up. Let rest 5 minutes.
Again, roll balls into circles about 1/8-inch thick.
Bake in saute pan lightly greased with canola oil, over medium heat, turning a couple of times until lightly browned in spots, about 3 minutes.
Repeat process, re-oiling pan as necessary, until finished.