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!
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