Pan-Fried Scallion-Chive Breads

This is a gussied-up version of the elementary scallion bread I made years ago and wrote up in my first cookbook, The Modern Art of Chinese Cooking. The classic version is delicious, but this untraditional model is just grand.

Scallion-chive breads are best made in the hour before a meal. They can be made in advance and reheated, but there is a definite flavor loss—making them merely terrific as opp