Sourdough Discard Scallion Flatbreads

Sourdough discard scallion flatbreads are chewy, blistered, and savory, with sesame oil and fresh scallions. Pan-cooked and ready in about 35 minutes.

Prep: 25 min · Cook: 10 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 0.25 cup water
• 4 scallions
• 1 teaspoon sesame oil
• 0.5 teaspoon kosher salt
• 2 tablespoons neutral oil

Cooking instructions

1. Combine sourdough discard, flour, water, and salt in a bowl. Knead until a shaggy dough forms, then cover and rest for 15 minutes. (about 15 min)
2. Slice the scallions. Divide the dough into four pieces. Roll each piece into a thin rectangle, brush lightly with sesame oil, and scatter with scallions. (about 8 min)
3. Roll each rectangle into a cylinder, coil it into a spiral, and roll again into a thin round flatbread. (about 5 min)
4. Heat a skillet over medium heat and add enough neutral oil to lightly coat the surface. Pan-cook one flatbread for 2 to 3 minutes, until the underside is blistered and golden. (about 3 min) — Medium heat
5. Flip and pan-cook for 2 to 3 minutes, until the second side is blistered and golden. Repeat with the remaining flatbreads, adding more oil as needed. (about 7 min) — Medium heat
6. Rest the flatbreads briefly, then serve warm. (about 2 min)