Scallion Flatbread
These crispy, pan-fried scallion flatbreads are layered with scallion oil and sesame seeds, then cooked until golden and chewy. A fun, flavorful side for soups, stir-fries, or dipping.
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
Calories: 354kcalCarbohydrates: 45gProtein: 8gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.04gSodium: 392mgPotassium: 142mgFiber: 3gSugar: 2gVitamin A: 81IUVitamin C: 2mgCalcium: 136mgIron: 4mg
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