Flaky scallion swirl bread (crispy layered flatbread).
Crispy on the outside and soft and layered on the inside, this bread is packed with green onions and has a delicious aroma.
Ingredients:
For the dough:
– 3 cups (360 g) of all-purpose flour
1 cup (240 ml) of warm water (adjust as needed).
1 tsp salt
2 tbsp oil (for the dough)
For the filling:
1 cup of finely chopped spring onions
3–4 tbsp softened butter or oil
1 tsp salt
Optional: black sesame seeds
For cooking:
Oil for frying or brushing.
Instructions:
1. Make the dough.
In a bowl, mix the flour and salt together.
Gradually add warm water and mix until a soft dough forms.
Knead for 5–7 minutes until smooth.
Coat with a little oil, cover and leave to rest for 30 minutes.
2. Prepare the filling:
In a small bowl, mix:
softened butter or oil
Salt
and chopped scallions.
Set aside.
3. Form the spiral layers.
Divide the dough into six equal balls.
Roll each ball out as thinly as possible.
Brush the entire sheet with the scallion butter mixture.
Roll the dough sheet into a long rope, like a cigar.
Coil the rope into a spiral, as shown in the picture.
Press gently to flatten.
Leave the spirals to rest for 10 minutes.
4. Shape the flatbreads.
After resting, gently press or roll each spiral into a thin pancake, taking care not to push too hard and lose the layers.
Sprinkle with sesame seeds if desired.
5. Cook until crispy.
Pan-frying method (best):
Heat a frying pan over a medium heat with a little oil.
Cook each flatbread for 2–3 minutes on each side until golden, crispy and flaky.
Oven method:
Bake at 200°C (400°F) for 12–15 minutes, brushing with oil.
How to serve:
Eat hot and fresh!
It goes perfectly with tea, cheese, yoghurt dip, soup or on its own!
Optional variations:
Add chilli flakes for a spicy version.
Use garlic butter for a stronger flavour.
Add chopped herbs (parsley or coriander).
