This crispy, chewy scallion flatbread is inspired by classic Asian scallion pancakes but made with simple pantry ingredients. Each layer is brushed with fragrant scallion oil, rolled, coiled, and pan-fried until golden.
It’s perfect as a side dish, snack, or fun bread for dipping into soups, stir-fries, or sauces. It’s a family favorite and my two grandsons used to ask for it every time we ordered from an Asian restaurant. So, I learned how to make these myself at home.
Why You’ll Love These Scallion Flatbreads
- Crispy outside, soft and chewy inside
- Made with pantry ingredients
- Fun for kids to help roll and coil
- Perfect for dipping, snacking, or serving with dinner
Scallion Flatbread (Crispy, Chewy, Pan-Fried)
Servings: 6 flatbreads
Prep Time: 40 minutes (includes rest time)
Cook Time: 10–15 minutes
Total Time: 55 minutes
Ingredients
- 2½ cups all-purpose flour
- 1 tsp active dry yeast
- 2 tsp sugar
- 1 cup lukewarm water
- 1 tsp sea salt
- ¼ tsp white pepper
- Optional: ½ tsp ground Sichuan peppercorns (or five-spice powder)
- 4 scallions, finely chopped (about ¾ cup)
- ½ cup sesame seeds
- 4 tbsp neutral oil (plus more for cooking)
Instructions
Make the dough
In a large bowl, mix the flour, yeast, sugar, lukewarm water, sea salt, white pepper, and optional Sichuan peppercorns until a soft dough forms.
Knead lightly until smooth, then cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
Prepare scallion oil
In a small bowl, stir the chopped scallions into 4 tablespoons of neutral oil. Set aside to infuse while the dough rests.
Shape the flatbreads
Divide the rested dough into 6 equal portions.
Flatten each portion slightly, brush generously with the scallion-infused oil, then roll it up into a log.
Coil or flatten the roll back into a round shape about ½ inch (1 cm) thick.
Sprinkle sesame seeds on top and press them in lightly.
Pan-fry until golden
Heat a thin layer of oil in a skillet over medium heat.
Cook each flatbread for about 5 minutes per side, or until golden brown and crisp on the outside while still soft inside.
Add more oil between batches if needed.
Serve
Cut into wedges or serve whole. Sometimes we even just tear them into pieces and eat them that way.
Delicious alongside stir-fried dishes, soups, or enjoyed on its own with chili oil or soy sauce for dipping.
Scallion flatbread is one of those recipes that feels a little special, even though it’s made with the simplest ingredients. It’s the kind of bread that turns an ordinary meal into something everyone gathers around, pulling off warm pieces and dipping them into whatever’s on the table.
Whether you serve these alongside a bowl of soup, with your favorite stir-fry, or just as a snack with a drizzle of chili oil, they’re sure to disappear fast. If you give them a try, I’d love to know how you served them and who grabbed the last piece.
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Scallion Flatbread
Ingredients
- 2½ cups all-purpose flour
- 1 tsp active dry yeast
- 2 tsp sugar
- 1 cup lukewarm water
- 1 tsp sea salt
- ¼ tsp white pepper
- Optional: ½ tsp ground Sichuan peppercorns or five-spice powder
- 4 scallions finely chopped (about ¾ cup / 45 g)
- ½ cup sesame seeds
- 4 tbsp neutral oil plus more for cooking
Instructions
Make the dough
- In a large bowl, mix the flour, yeast, sugar, lukewarm water, sea salt, white pepper, and optional Sichuan peppercorns until a soft dough forms. Knead lightly until smooth, then cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
Prepare scallion oil
- In a small bowl, stir the chopped scallions into 4 tablespoons of neutral oil. Set aside to infuse while the dough rests.
Shape the flatbreads
- Divide the rested dough into 6 equal portions. Flatten each portion slightly, brush generously with the scallion-infused oil, then roll it up into a log. Coil or flatten the roll back into a round shape about ½ inch (1 cm) thick. Sprinkle sesame seeds on top and press them in lightly.
Pan-fry until golden
- Heat a thin layer of oil in a skillet over medium heat. Cook each flatbread for about 5 minutes per side, or until golden brown and crisp on the outside while still soft inside. Add more oil between batches if needed.
Serve
- Cut into wedges or serve whole. Delicious alongside stir-fried dishes, soups, or enjoyed on its own with chili oil or soy sauce for dipping.
Nutrition
