Leek-and-Scallion Fry Breads - flour

Method

• Preheat the oven to 400.
• In a large bowl, whisk the flour with 1 1/2 teaspoons of salt.
• Make a well in the center of the flour and pour in the water.
• Using a fork, mix the water into the flour until a stiff, shaggy dough starts to come together.
• Turn the dough out onto a work surface and knead until smooth, about 10 minutes.
• Wrap the dough in plastic and let rest at room temperature for 30 minutes.
• Meanwhile, on a large baking sheet, toss the leeks with the olive oil and season with salt and pepper.
• Bake for 30 to 35 minutes, stirring once or twice, until lightly charred and tender.
• Let cool, then toss the leeks with the scallions and season with salt and pepper.
• In a food processor, puree the cilantro with the walnuts, lime juice, honey and garlic until smooth.
• Generously season the sauce with salt and pepper.
• Cut the dough into 6 pieces and roll into balls.
• On a lightly floured work surface, roll out the balls to 6-inch rounds, a scant 1/8 inch thick.
• Spoon 2 packed tablespoons of the leek-scallion filling on half of each round.
• Brush the edges with water, then fold the dough over to form half-moons.
• Flatten the breads to press out the air and pinch the edges to seal.
• In a large saucepan, heat 2 inches of vegetable oil to 350.
• In 2 batches, fry the breads until browned and crisp, about 5 minutes per batch.
• Transfer the fry breads to paper towels and sprinkle with salt.
• Serve warm with the cilantro sauce.