Avocado Scallion Flat Bread

INGREDIENTS:2 lbs., 4 oz. (9 cups) flour
2 Tbsp. baking powder
1 Tbsp. salt
2 ¼ cups hot water
3 California avocados (1 lb., 8 oz.), ripe, cut into bits
2 ¼ cups cold water
½ cup toasted Asian sesame oil
1 ½ cups (8 oz.) thinly sliced green onions
¼ cup toasted sesame seedsDIRECTIONS:In a large food processor, pulse dry ingredients until mixed. With machine running, pour in hot water in a stream. With machine running, pour in cold water and avocado; process until dough forms. (Dough will be sticky.) Turn dough out onto a well-floured work surface; knead 2 or 3 minutes, dusting with flour as necessary. Divide dough into 24 portions, 3 oz. each; shape into balls. Let rest 5 minutes. Roll each ball into a rough circle about 1/8-inch thick. Brush each circle with sesame oil; sprinkle with 1 tablespoon green onion; and sprinkle with ½ teaspoon sesame seeds. Fold edges of dough into center, forming another ball and pinching to seal; turn smooth side up. Let rest 5 minutes.

Again, roll balls into circles about 1/8-inch thick. Bake in sauté pan lightly greased with canola oil, over medium heat, turning a couple of times until lightly browned in spots, about 3 minutes. Lightly brush top with canola oil; sprinkle with salt. Repeat process, re-oiling pan as necessary, until finished.SERVINGS:24 roundsFrom:From: Chef/Owner James McDevitt, Hapa, Scottsdale, Arizona