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Calfornia Avocado Scallion Flat Bread

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METHOD 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.

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METHOD 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.