Judging by the flour shelves at the grocery store, and my instagram feed, quarantine is bringing out the baker in all of us! I am into this but, on certain nights, my interest in big cooking projects has its limits. Luckily, no-yeast, super easy Scallion Flatbread exists!
In the blur of meals I’ve cooked over these past several #stayhome weeks, I cannot remember why I needed to make this bread. It was definitely to pair with something Middle Eastern, with lots of sauce and rice… that is *always* the type of meal that makes me and Joey crave some pillowy, blistered flatbread. I recall only having about an hour before the rest of dinner was ready and before hunger was going to turn me into a monster. Oh, and my oven was full. So, these babies came together in a cast iron skillet in under an hour. Amazing – I know.
The dough is just flour, baking powder, salt, oil, and cold water – and a bunch of chopped scallions for yummy, fragrant, oniony flavor. Once everything is mixed together, it only needs to rest for 10 minutes before you can divide it into balls, flatten them out, and cook them in oil in your hot skillet.
The result is a perfectly flaky bread, with beautifully charred bubbles, flecked with bright, poppy green onions. Exactly everything you need for sopping up curry, soup, maybe some hummus – whatever you please. The recipe makes 10 flatbreads; you can freeze the leftovers. Our leftovers lasted approximately one day, until I made mini pizzas out of them. I’ll not be posting that recipe… I know you can imagine personal pizza perfection for yourselves. Flatbread, guys. It’s where it’s at!Print
An easy recipe for no-yeast skillet flatbread, flecked with bright, oniony scallions. They are perfectly flaky and soft, and ready in under an hour!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 flatbreads 1x
- Category: bread, side dish
- Method: stovetop
- 2 1/2 C (360 g) all-purpose flour, plus extra for dusting
- 5 scallions, sliced thin
- 2 tsp baking powder
- 1 1/2 tsp kosher salt
- 3 TBS vegetable oil, plus about 1/3 C for frying
- 1 C ice water (for an accurate measurement, fill a large glass with ice water and measure out 1 C)
- In a large bowl, whisk together the flour, scallions, baking powder, and salt. Add in the oil and water and stir until the dough forms a messy ball. Cover the bowl with plastic wrap and let sit for 10 minutes.
- Heat a large cast iron skillet over medium-high heat and heat 1-2 TBS of oil.
- Divide the dough into 10 balls. Working with one or two at a time, dip a ball in flour and roll it out with a rolling pin until it’s about 1/4″ thick. Place the dough round into the heated oil and cook on the first side until it’s golden and a bubble or two have puffed up on the surface of the dough. Flip and cook on the other side for another minute or two, until golden. Transfer to a wire rack to cool. Repeat with remaining flatbreads, adding more oil each time.
I found these cooked and puffed up best when I added enough oil to coat the pan, plus a little extra. Depending on the size of your skillet, it will probably be a couple tablespoons of oil for each batch of dough rounds.
Freeze leftover flatbreads and reheat them in the toaster or in a 350 degree oven.
Keywords: no yeast flatbread, skillet flatbread