Spring Onion Sesame Flatbread
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.
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.