Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Sesame | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Toasted Sesame Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 9 Cups flour
- 2 Tbsp baking powder
- 1 Tbsp salt
- 2 ¼ Cups hot water
- 3 California Avocados, ripe, cut in bits
- 2 ¼ Cups cold water
- ½ Cup toasted (Asian) sesame oil
- 1 ½ Cups thinly sliced green onions
- ¼ toasted sesame seeds
- =
Directions
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 ounces 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 1/2 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 saute 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.