Fluffy Layered Scallion Egg Flatbread
Fluffy Layered Scallion Egg Flatbread
Ingredients
For the Dough
- 4 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup green onions, chopped, or chives
- 1 cup water, as needed for kneading
For Shaping and Cooking
- 1/4 cup olive oil, or melted ghee, as needed for spreading and cooking
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack the egg into it. Add the chopped green onions.
⏱️ 5 min
- 2
Begin mixing the ingredients with chopsticks or a fork, gradually adding water, about 1/4 cup at a time, until a shaggy mixture forms. Continue to add water as needed until the dough comes together. Then, turn the dough out onto a clean surface and knead by hand for 10-12 minutes until a smooth, elastic dough is formed. The dough will have visible green flecks from the green onions. Cover the dough and let it rest for 15 minutes.
⏱️ 15 min
- 3
Using a dough scraper or knife, divide the large dough ball into 4 equal portions. Roll each portion into a smooth ball.
⏱️ 5 min
- 4
Take one dough ball and flatten it into a round or square disk, about 6-8 inches in diameter, using a rolling pin. Drizzle about 1 teaspoon of olive oil (or melted ghee) over the flattened dough and spread it evenly across the surface using the back of a spoon or a dough scraper.
⏱️ 5 min
- 5
Make a single cut from the center of the flattened, oiled dough disk to one edge. Starting from the cut edge, tightly roll the dough inwards to create a cone or spiral shape. This technique helps to create multiple layers within the flatbread.
⏱️ 5 min
- 6
Gently flatten the spiral-rolled dough back into a ball. Then, use a rolling pin to roll it out again into a thin, round flatbread, about 8-10 inches in diameter (similar to a roti or tortilla).
⏱️ 5 min
- 7
Heat a non-stick pan or griddle (tava) over medium-high heat. Spray or brush it with a little olive oil. Carefully transfer the rolled flatbread onto the hot pan.
⏱️ 2 min•🌡️ 375
- 8
Cook the flatbread on both sides, flipping it periodically, until it puffs up, turns golden brown, and develops slightly browned spots. This usually takes 2-3 minutes per side. The flatbread will become soft, pliable, and show distinct layers. Repeat steps 4-8 for the remaining dough portions.
⏱️ 3 min•🌡️ 375
- 9
Once cooked, remove the flatbread from the pan. Stack the finished flatbreads to keep them warm. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Layered Scallion Egg Flatbread
Ingredients
For the Dough
- 4 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup green onions, chopped, or chives
- 1 cup water, as needed for kneading
For Shaping and Cooking
- 1/4 cup olive oil, or melted ghee, as needed for spreading and cooking
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack the egg into it. Add the chopped green onions.
⏱️ 5 min - 2
Begin mixing the ingredients with chopsticks or a fork, gradually adding water, about 1/4 cup at a time, until a shaggy mixture forms. Continue to add water as needed until the dough comes together. Then, turn the dough out onto a clean surface and knead by hand for 10-12 minutes until a smooth, elastic dough is formed. The dough will have visible green flecks from the green onions. Cover the dough and let it rest for 15 minutes.
⏱️ 15 min - 3
Using a dough scraper or knife, divide the large dough ball into 4 equal portions. Roll each portion into a smooth ball.
⏱️ 5 min - 4
Take one dough ball and flatten it into a round or square disk, about 6-8 inches in diameter, using a rolling pin. Drizzle about 1 teaspoon of olive oil (or melted ghee) over the flattened dough and spread it evenly across the surface using the back of a spoon or a dough scraper.
⏱️ 5 min - 5
Make a single cut from the center of the flattened, oiled dough disk to one edge. Starting from the cut edge, tightly roll the dough inwards to create a cone or spiral shape. This technique helps to create multiple layers within the flatbread.
⏱️ 5 min - 6
Gently flatten the spiral-rolled dough back into a ball. Then, use a rolling pin to roll it out again into a thin, round flatbread, about 8-10 inches in diameter (similar to a roti or tortilla).
⏱️ 5 min - 7
Heat a non-stick pan or griddle (tava) over medium-high heat. Spray or brush it with a little olive oil. Carefully transfer the rolled flatbread onto the hot pan.
⏱️ 2 min•🌡️ 375 - 8
Cook the flatbread on both sides, flipping it periodically, until it puffs up, turns golden brown, and develops slightly browned spots. This usually takes 2-3 minutes per side. The flatbread will become soft, pliable, and show distinct layers. Repeat steps 4-8 for the remaining dough portions.
⏱️ 3 min•🌡️ 375 - 9
Once cooked, remove the flatbread from the pan. Stack the finished flatbreads to keep them warm. Serve immediately.