Dough leftover from making momos OR make full batch as outlined in the momo recipe
1 tsp to 1 tbs safflower oil or other neutral oil
1/4 to 3/4 cup very finely sliced green onions (depends on how much dough is left)
oil for frying
On a floured surface roll out the dough into a roughly circular shape to 1/8-inch thick. If dough is sticky, keep lifting up and dusting flour underneath as you are rolling. Spread a thin film of oil on the round and salt evenly. Sprinkle green onions evenly over surface, not too thickly. Roll the dough tightly into a tube. Cut the roll into 4 sections. Take one piece and dust with flour and roll again into a tube shape. Take tube and twist a few times then roll into a spiral, tucking ends in to seal. Roll out to a round about 1/4 to 1/8 inch thick. Repeat until dough is used up. Use flour to dust the dough or work surface as needed.
Heat a heavy skillet over medium low heat and add enough oil to create a thick film. When hot, put in bread and cook for a couple of minutes. Press down occasionally to ensure even cooking. Turn bread over and cook for 2 minutes on other side. Continue to cook, turning form side to side until golden brown spots form and the bread is cooked through. Remove and put on a paper towel and let drain. Cook all bread this way. Serve hot, cut in quarters.
Note: the size of your bread will vary depending on how many times you divide up the dough or how much dough you have left over. I usually get four med-small breads from the left over momo dough.