Spring Onion Sesame Flatbread

Name: Spring Onion Sesame Flatbread
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 cups all-purpose flour; 3/4 cup just-boiled water; 1/2 tsp kosher salt (for dough); 6 scallions (green onions), finely chopped; 4 tsp white sesame seeds; 4 tbsp neutral oil (vegetable or canola); 2 tsp toasted sesame oil; 1/4 tsp flaky sea salt (for finishing)

Flaky, layered flatbreads made from a simple hot-water dough, rolled with scallion oil, sesame seeds, and sea salt, then pan-fried until golden and aromatic.

65 minMediumServes 4260 cal/serving

ChineseAppetizerStovetopVeganHalal-friendlyDairy-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

2 cups all-purpose flour
3/4 cup just-boiled water
1/2 tsp kosher salt (for dough)
6 scallions (green onions), finely chopped
4 tsp white sesame seeds
4 tbsp neutral oil (vegetable or canola)
2 tsp toasted sesame oil
1/4 tsp flaky sea salt (for finishing)

Instructions

1

In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp kosher salt (for dough). Pour in 3/4 cup just-boiled water and stir with chopsticks or a fork until shaggy. Once cool enough to handle, knead on a lightly floured surface for 5 minutes until smooth. Cover and rest 20 minutes.
2

Divide the dough into 4 equal balls (2 for the half batch). On a lightly oiled surface, roll one ball into a thin rectangle about 10 by 6 inches.
3

Brush the surface of the rectangle with neutral oil (vegetable or canola) and 2 tsp toasted sesame oil. Scatter a quarter of the 6 finely chopped scallions (green onions) and 4 tsp white sesame seeds evenly over the top. Sprinkle with a pinch of flaky sea salt (for finishing).
4

Roll the rectangle into a tight log from the long side, then coil the log into a spiral and flatten gently with your palm. Let rest 5 minutes while you repeat with the remaining dough balls.
5

Roll each coil back out to about a 6-inch round, about 1/4-inch thick.
6

Heat a splash of 4 tbsp neutral oil (vegetable or canola) in a nonstick or cast-iron skillet over medium heat. Cook each flatbread for 3-4 minutes per side until golden brown and cooked through. Add more oil between batches as needed.
7

Serve warm, cut into wedges.

Questions

Can I make Spring Onion Sesame Flatbread gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Spring Onion Sesame Flatbread keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Spring Onion Sesame Flatbread?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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