Puffier Scallion Bread

Stir together water, canola oil and 1 tablespoon melted unsalted butter in a liquid measuring cup. Sprinkle in the yeast; let it sit a few minutes until it foams.

Whisk together flour, baking powder, sugar and 2 teaspoons sea salt and in a bowl, then add the yeast mixture, stirring, to form a wet dough.

Lightly flour a countertop; turn out the dough and knead for 5 to 8 minutes, adding flour or water as needed. The dough should be smooth and elastic. Transfer to an oiled bowl and cover with plastic wrap; let it sit in a warm place for about an hour or until doubled.

Use a fork to combine scallions, chili oil and 1/4 teaspoon fine sea salt in a bowl to 8 tablespoons room-temperature unsalted butter. Add salt as needed. Set aside.

Preheat the oven to 400 degrees. Punch down the dough; return it to the floured countertop. Cut it into four equal portions; shape each into a ball.

Roll out one ball at a time to 1/8-inch thick. Melt 1 tablespoon unsalted butter and brush dough. Sprinkle with scallions. Fold the left one-third of the dough over into the center, and repeat with the right side, business-letter-style. Brush with more melted butter. Fold the bottom third up to the center and the top down. Dust with flour and roll out to a 6-inch round

Heat 1/2 tablespoon canola oil in an ovenproof skillet over medium heat. Cook one round at a time (adding new oil each time) until deeply browned on each side, 2 to 3 minutes per side, then bake for about 5 minutes, or until the bread puffs slightly and feels firm in the center.

Transfer to a cutting board and cover with a clean dish towel. Use your hands to gently crush it from the outside to separate the layers. Serve with the scallion-chili butter.