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1
Preheat the oven to 400.
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2
In a large bowl, whisk the flour with 1 1/2 teaspoons of salt.
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3
Make a well in the center of the flour and pour in the water.
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4
Using a fork, mix the water into the flour until a stiff, shaggy dough starts to come together.
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5
Turn the dough out onto a work surface and knead until smooth, about 10 minutes.
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6
Wrap the dough in plastic and let rest at room temperature for 30 minutes.
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7
Meanwhile, on a large baking sheet, toss the leeks with the olive oil and season with salt and pepper.
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8
Bake for 30 to 35 minutes, stirring once or twice, until lightly charred and tender.
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9
Let cool, then toss the leeks with the scallions and season with salt and pepper.
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10
In a food processor, puree the cilantro with the walnuts, lime juice, honey and garlic until smooth.
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11
Generously season the sauce with salt and pepper.
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12
Cut the dough into 6 pieces and roll into balls.
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13
On a lightly floured work surface, roll out the balls to 6-inch rounds, a scant 1/8 inch thick.
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14
Spoon 2 packed tablespoons of the leek-scallion filling on half of each round.
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15
Brush the edges with water, then fold the dough over to form half-moons.
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16
Flatten the breads to press out the air and pinch the edges to seal.
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17
In a large saucepan, heat 2 inches of vegetable oil to 350.
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18
In 2 batches, fry the breads until browned and crisp, about 5 minutes per batch.
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19
Transfer the fry breads to paper towels and sprinkle with salt.
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20
Serve warm with the cilantro sauce.
