For the final day of making FlatBreads, I settled on Scallion Pancake. When I was doing International BM, for X when we had the option to select Chinese cuisine, I almost wanted to make this. Then I thought it was too simple a dish for a theme that exotic. And here I am making it for yet another theme that is supposed to border on big things. I am in no way belittling this delicious flatbread. In fact, I loved it so much that I simply ate it as such.
However, I was looking forward to learning some new techniques and new bread. This turned out to be too simple for thoughts. When I actually got down making it, I realized the dough is quite hard to handle. I was rolling it out, while Athamma was looking at me. We conclude the dough needs more resting for the dough to become soft and easy to handle. Just like our Poli dough.
When I was thinking about Scallion, I was actually thinking about how it might taste without any spice in a flatbread, and on top adding it raw. I was in for a surprise on how good it tasted after being cooked. I am not sure for how long the dough is rested, I felt it needs considerable resting time for it to be easily rolled out and cooked.
For a couple of flatbreads, I even sprinkled chili flakes and it turned out to a great snack dish!
Given my love for flatbreads, especially our Indian varieties, I felt I really need to expand my knowledge on a global level, in terms of the regular everyday flatbread one makes. On the various sites and cuisines, I must have read for this theme, I realized across different cuisine, everyday bread is so simple and yet so deliciously made.
It's not your fancy, hours on end bread that takes up its place on the table. while those bread feature too, these simple rustic flatbread has a lot of similarities across different cuisine, made unique with the locally available ingredient. So this is a theme that I will be pursuing further and expanding my knowledge on this. I hope you enjoyed this theme as much as I have done, making and eating them.
How to make Scallion pancakes
All purpose flour - 2 cups
Salt to taste
Water for kneading
Scallion / Spring Onions - 1/2 bunch
Salt for sprinkling
Oil for cooking
Red Chili flakes as per taste (my addition, opt)
How to make the Scallion Pancakes
Take the flour in a wide bowl, add salt and slowly add water to knead to a soft and pliable dough. Let it rest for 15 - 20 mins. Once done, knead again to make it softer.
Pinch out equal balls. Finely chop the spring onions, along with the onions, shred well.
Add oil to the dough and roll out to a thin sheet. Sprinkle the finely chopped spring onions all over, sprinkle some salt, and some chili flakes if adding.
From the bottom end, start rolling up, covering the scallion inside. You will end up with a rope, tightly roll again to ensure the rope is sealed well. Then roll inward to make a disc. Add oil and roll out a disc.
Heat a griddle/ tawa, grease with oil and place the flatbread and cook on both sides.
Continue cooking till golden spots appear and the roti is crispy.
Serve hot with sauce or side dish of your choice.
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