Sesame Scallion-Studded Skillet Bread from Milk Street

[sprinkleeninow]

Ingredients:
217 GRAMS (1⅔ CUPS) ALL-PURPOSE FLOUR, PLUS MORE IF NEEDED

40 GRAMS (¼ CUP) SWEET (GLUTINOUS) RICE FLOUR

1 TEASPOON INSTANT YEAST

1½ TEASPOONS KOSHER SALT, DIVIDED

¾ CUP WARM (100°F) WATER

1 TABLESPOON HONEY

4 TEASPOONS TOASTED SESAME OIL, DIVIDED

1 BUNCH SCALLIONS, FINELY CHOPPED (ABOUT 1 CUP)

4 TABLESPOONS SESAME SEEDS, DIVIDED

2 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL

DIRECTIONS:
In a stand mixer fitted with the dough hook, mix both flours, the yeast and 1 teaspoon of salt on low until combined, about 30 seconds. In a liquid measuring cup or small bowl, whisk the water and 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 sesame oil. Place the dough in the bowl and turn to coat. Cover with plastic wrap and let 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 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 grapeseed 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 about doubled in size, about 30 minutes.

Place the covered skillet over medium and cook until the bottom of the bread is deep golden brown, 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.

[usonian]

1. Need a picture? I find 'em on the internet.

How about this?

[sprinkleeninow]

2. Very nice! Yah did good! (I'm tech limited.🤭)

[usonian]

3. Don't underrate yourself. Image search is easy.

And the best part is when you get a nice image on it's own tab, and you can just copy the URL over to your DU post. If this creates any head-scratcher, just find another image that's close enough. I sometimes have to find images for my recipe manager app (Paprika) when there's no picture on the recipe's web page.

Challenged? Just ask, especially in the computer support group.