Chinese Scallion Circles (T'sung Yu Ping)

These come from northern China, where it is one of the very few breads that is not steamed.

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sesame oil
1 cup plus 1 to 2 tablespoons cold water
Sesame oil
3/4 cup chopped scallions
Vegetable oil

Mix flour, baking powder and salt in medium bowl; stir in 1 tablespoon sesame oil and enough water to make a smooth, soft dough. Turn dough onto floured surface; knead 3 minutes. Divide dough into 6 equal parts; keep covered. Roll each part into a circle, about 7 inches in diameter. Brush each circle with sesame oil, and sprinkle with about 2 tablespoons of the scallions. Roll each circle up tightly, pinching side and ends to seal. Shape into rope, about 12 inches long. Roll to form a coil, tucking end under coil; flatten into a 7-inch diameter circle with a rolling pin.

Heat 2 tablespoons vegetable oil in a skillet until hot. Cook 1 circle over medium heat until golden brown, about 8 minutes on each side. Repeat with additional oil and remaining circles. Cut into wedges; serve hot.

Makes 6 circles.