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Repeat with the remaining dough. Be sure to sprinkle extra flour on top of the dough circles when stacking, or use pieces of waxed paper to separate.

Preheat a cast-iron pan or heavy-bottomed nonstick skillet over medium heat. Gently place a dough circle on the hot pan and bake on each side for 3 to 4 minutes, using tongs or a large wooden spatula to turn it. The dough will bubble and brown spots will form; pressing down on cooked parts of the roti can cause bubbles to grow. Stack the cooked roti on top of one another and keep warm by wrapping in a clean, damp dish towel until ready to serve.

To reheat wrap tightly in foil for conventional ovens or wrap in damp paper towels for a microwave.

SCALLION FLATBREAD

MAKES 8 FLATBREADS

TIME: 30 MINUTES

This savory flatbread is a little like the love child between a flaky paratha (Indian grilled buttery flatbread) and a scallion pancake. Instead of deep-frying, we grill it on an iron skillet and serve with a sharp and savory soy dipping sauce. Include these in any Asian meal as an appetizer, in place of rice or as a side with thick curries.

➣If you’ve already cut your teeth on making the Poppy Seed-Cornmeal Roti (page 221), then you know the deal with folding and rolling flatbread. If not, well then, what are you waiting for? Here’s a good place to start.

Flatbread: 1 cup all-purpose flour

1 cup whole wheat flour

¾ teaspoon salt

2 teaspoons sugar

2 tablespoons peanut oil

2 teaspoons toasted sesame oil

5 scallions, green parts only, sliced into ½-inch lengths

¾ cup warm water

½ cup additional peanut oil for brushing

Dipping sauce: 3 tablespoons soy sauce

2 tablespoons rice vinegar

2 teaspoons sugar

½ teaspoon finely grated ginger (use a microplane grater; it should resemble almost pureed ginger)

1 teaspoon sesame seeds, lightly crushed or left whole

IN A large bowl, sift together the flours, sugar, and salt. Pour in the peanut and sesame oils, and mix until slightly crumbly. Add the chopped scallions and stir in ½ cup of the warm water, then add the remaining water 1 tablespoon at a time until a soft, nonsticky dough forms (add more water very gradually if necessary).

Turn the dough onto a lightly floured surface, kneading until smooth. Roll the dough into a thick rope and slice into eight equal pieces. Roll each piece into a ball. Pour about a tablespoon of peanut oil into the bowl where you made the dough and coat each ball with oil. Leave them in the bowl and cover with a clean, slightly damp dish towel. Allow the dough to rest for at least 10 minutes before proceeding.

Prepare a lightly floured surface and have ready a rolling pin, more peanut oil in a bowl, and a pastry brush. Roll a ball of dough into as thin a circle as possible, brush with oil, and fold in half. Brush the half-circle with oil, fold into a triangle shape, then pull and stretch the triangle back into a circle. Roll out this circle as thinly as possible (about ⅛-inch thick or slightly less), place on a lightly floured dish or waxed paper, and repeat with remaining dough (use waxed paper between each stacked circle to prevent sticking).

Heat a heavy-bottomed pan (preferably cast iron) over medium-high heat. Lightly brush the dough circles with peanut oil on each side, place on the heated skillet, and cook until the dough bubbles and rises, about 2 minutes. Flip once, pressing down with a spatula when it starts to bubble, and cook for another 1 to 2 minutes, until the bread is slightly puffed but not too hard. Some dark browned spots are good.

Place the hot flatbread in a large bowl lined with a clean, slightly damp dish towel, folding the dishcloth over bread. Stack the cooked flatbreads on top of one another, covered with the dish towel. This will help keep the breads warm and soft. To serve, slice into triangles and serve with dipping sauce. The breads will toughen when cooled; to soften, wrap in a moist paper towel and microwave, or wrap the breads tightly in foil and warm in a conventional oven.

Prepare the dipping sauce:

Combine all ingredients