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Crispy scallion flatbread with golden, flaky layers and fragrant green onion is a vegetarian favorite. A fresh, family-friendly bread with satisfying crunch.
Mix the all-purpose flour and salt in a large bowl, then gradually pour in boiling water while stirring with chopsticks or a wooden spoon. Allow dough to cool slightly before kneading for 5 minutes until smooth.
Cover the dough with a damp towel and let it rest for 30 minutes to relax the gluten, ensuring easy rolling and tender texture.
Finely slice scallions. Divide rested dough into 4 equal portions, roll each into a thin rectangle. Brush each piece lightly with vegetable oil, then sprinkle evenly with sliced scallions and a pinch of salt.
Roll each rectangle into a log, coil each log into a spiral, and gently flatten with your palm. Carefully roll out each spiral again into a ⅓-inch thick flatbread, maintaining even thickness for crispness.
Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Fry each flatbread for about 2–3 minutes per side, adjusting heat as needed for golden color and flaky, crispy layers. Drain on paper towels before serving.
