Mongolian Scallion Flatbread
This Month's Film: The Cave of the Yellow Dog
The last time I made a Mongolian flatbread, I did a fried version that was both crispy and chewy, and I can't say that it was my most successful flatbread effort. So this time, I wanted a softer, more crepe-like result that could be used to mop up any excess sauce, so I added an egg and some baking powder to the recipe, which made them more like savory little pancakes rather than flatbread. An improvement, I think.
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