Instructions: 1. In a medium bowl or work bowl of a food processor, combine white and whole wheat flours, sesame oil, baking powder, and salt. Add water, stirring vigorously or pulsing until dough comes together in a ball.

2. Place dough on a lightly floured work surface and knead to a silky ball, 1 to 2 minutes. Leave dough ball on the work surface, cover with an overturned bowl, and let rest 1 hour.

3. Knead dough a few times to smooth. Dust work surface with rice flour. Roll dough to 17 inches square and about 1/8 inch thick. Sprinkle with green onions and a bit of salt (Illustration 1.. Roll up tightly, jelly roll fashion, pinching seams and ends. Cut into 3 equal portions. Using your palms, roll each portion back and forth to make a long rope. Coil the rope around itself to make a circular bread about 1 inch thick (Illustration 2.. Tuck the end under. Set aside, cover with plastic wrap, and shape remaining portions.

4. On a floured surface, using a rolling pin, roll each coil of dough into a 9-inch circle (Illustration 3.. Bits 0f green onion will be popping through.

5. Spray a griddle or large skillet and preheat over medium-high heat, until a sprinkling of water dances across the surface and evaporates. Place one bread in the skillet and cook 2 minutes on each side, until lightly browned. (Press with a metal spatula to deflate bubbles while baiting and to help the bread bake evenly; it will puff slightly and have brown spots flecking both sides.)

Transfer to a paper towel lined plate and cover to keep warm while you bake the remaining breads, Cut each bread into 6 wedges and serve warm.

Makes 3 breads, 18 wedges

Savory Chinese wheat bread rounds are often baked on griddles over an open fire and are assertively seasoned with scallions, garlic, sesame seeds, or peppercorns. This one is a favorite from San Franciscos Chinatown.

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