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

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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.

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Questions

How much time should I plan for Spring Onion Sesame Flatbread?

As written, 65 minutes: 45 of prep and 20 of cooking. The longest single stretch is step 1 (20 minutes): "Cover and rest 20 minutes."

Is there a substitute for toasted sesame oil in Spring Onion Sesame Flatbread?

The entry for Spring Onion Sesame Flatbread calls for 2 tsp toasted sesame oil. In its place: There is no neutral substitute for the toasted flavor. Warm a spoonful of sesame seeds in a neutral oil, or leave it out and finish with toasted seeds.

Can I make Spring Onion Sesame Flatbread gluten-free?

Yes. The gluten in Spring Onion Sesame Flatbread 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.

Does Spring Onion Sesame Flatbread contain sesame?

Yes: 4 tsp white sesame seeds and 2 tsp toasted sesame oil. The full allergen list for this entry is gluten and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Spring Onion Sesame Flatbread keep?

Refrigerate what is left of Spring Onion Sesame Flatbread within two hours and eat it 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.

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