Scallion Flatbread #BreadBakers

This unique and easy flat bread is baked on the stove top.  Perfect for when it is too hot for the oven or if your oven is filled with other goodies.  Flavored with Chinese 5 Spice, scallions and sesame seeds this bread is the perfect accompaniment to your meal or as a stand alone snack.

The Bread Bakers are visiting China this month.......

I am hosting Bread Bakers this month and invited the crew to join me in making Chinese Breads.  Let's take a look at what they brought to the party.......

• Chinese Buffet Style Donuts by Palatable Pastime
• Cocktail Buns by Zesty South Indian Kitchen 
• Hua Juan (Scallion Flower Rolls) by Magical Ingredients.
• Jujube Mantou by A Messy Kitchen 
• Nai Nai's Pork Bao by Culinary Adventures with Camilla 
• Pan Fried Pork and Scallion Buns (Sheng Jian Bao) by Karen’s Kitchen Stories 
• Scallion Flatbread by A Day in the Life on the Farm 
• Tiger Biting Pig Buns - Lǎohǔ Yǎo Zhū Bāozi by Food Lust People Love 
• Vegan Scallion Pancakes (Cong You Bing) by Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.  We take turns hosting each month and choosing the theme/ingredient.

A simple dough of flour, sugar, yeast and water, rolled thin, brushed with oil and sprinkled with Chinese 5 spice powder, scallions and a little salt.

Roll it up as you would dough for cinnamon rolls but instead of cutting the roll into pieces, coil the roll into a round shape.

Roll that coil into a 10" disk, brush it with water and sprinkle with sesame seeds.  Cover it lightly with plastic wrap and let it rest and rise for about 20 minutes.

Heat a little oil in a 10" cast iron skillet and place the dough in sesame seed side down, cover and cook until golden brown.  I let mine cook for about 10 minutes on the first side.  I could have flipped it a little earlier.  I cooked the second side for 8 minutes.

Let it rest for a bit before cutting but serve it warm.  This is the first time I made this bread.  I followed the recipe from Red House Spice using the 5 spice powder in place of ground Sichuan pepper.  This was given as an option and I knew Frank would prefer less spice.  When I next make this bread, I will include some salt in the initial dough.  While this bread was good, I found it a little bland.

Bread, No Bake, Flatbread, Spice

Bread

Chinese

Yield: 8 servings

Author: Wendy Klik

Scallion Flatbread

This unique and easy flat bread is baked on the stove top. Perfect for when it is too hot for the oven or if your oven is filled with other goodies. Flavored with Chinese 5 Spice, scallions and sesame seeds this bread is the perfect accompaniment to your meal or as a stand alone snack.

Prep time: 15 MinCook time: 20 MinInactive time: 2 HourTotal time: 2 H & 35 M

Ingredients

• 4 c. flour
• 2 t. sugar
• 2 t. active dry yeast
• 1 1/4 c. lukewarm water
• 2 T. canola oil, divided
• 1 t. Chinese 5 spice powder
• salt, to taste
• 2 scallions, white and light green parts, finely chopped
• 1 T. white sesame seeds

Instructions

1. Place the flour, sugar and yeast into the large bowl of a stand mixer fitted with a dough hook.  Mix on low speed until combined.  With the mixer still on low start adding the water a little at a time until it comes together.  It may not take all the water.  Knead on low speed for 8 minutes, until dough is smooth and elastic.  Cover with a towel and let rest until doubled in size, 1-2 hrs.
2. Take the dough out, punched down and place onto a lightly floured surface.  Use a rolling pin to roll the dough, as thinly as you can, into a rectangle.  Brush the dough with 1 Tablespoon of the oil.  Sprinkle with the 5 spice powder, salt and scallions.  Starting on the long side of the rectangle, roll the dough into a rope.  Coil the rope into a round and, using the rolling pin, roll it into a 10" round.  Brush the round with water and sprinkle the sesame seeds onto the top, pressing lightly to adhere.
3. Place the remaining oil into a 10" cast iron skillet set over med low heat.  When hot, add the bread, sesame seed side down.  Cover and cook for 8-10 minutes, until golden brown.  Flip, cover and cook the other side for 8-10 minutes.  Remove to a cutting board and let rest for a short time before cutting and serving while still warm.

Notes:

Adapted from a recipe by Red House Spice

Nutrition Facts

Calories

273.41

Fat (grams)

4.70

Sat. Fat (grams)

0.44

Carbs (grams)

49.87

Fiber (grams)

2.29

Net carbs

47.58

Sugar (grams)

1.31

Protein (grams)

7.13

Sodium (milligrams)

76.85

Cholesterol (grams)

0.00

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