These Chinese-style scallion flatbreads are crisp, flaky and wonderfully fragrant — layers of thin dough rolled with fresh green onions, then fried until golden and crackly at the edges. Made from just flour, water, salt and scallions, they are a simple, satisfying snack or side that pairs beautifully with soups, salads and dipping sauces.
If you love homemade breads, try our Cheese Flatbreads with Green Onion and these Spinach and Herb Stuffed Flatbreads — both are easy, golden and full of fresh flavor.
Ingredients
- 200 g (1 2/3 cups) all-purpose flour
- 125 ml (1/2 cup) water
- 1/2 tsp salt
- Vegetable oil
- 1 bunch green onions, finely chopped
Instructions
- Mix the flour, water, and salt into a dough. Roll out thin as for scallion pancakes, scatter with green onion, roll up, coil, and re-roll.
- Fry in a dry skillet (or with a little oil for extra crispness). Optionally brush with melted butter.
Tips
- Roll the dough as thin as you can for the flakiest layers.
- Let the dough rest for 15-20 minutes if it springs back while rolling.
- Serve warm with soy sauce, chili oil or a light vinegar dip.
For more flatbread and pancake inspiration, visit seriouseats.com, and for pantry and dough basics, see allrecipes.com.
Nutrition (per 100 g): 243.6 kcal, protein 6.5 g, fat 10.1 g, carbs 30.5 g.