Scallion Flatbread Pancakes

1. 1

   Put the flour in a bowl. Slowly pour in the hot water in a steady stream while stirring constantly. Add the cold water and mix until no dry spots remain.

2. 2

   Move the dough to a flat surface and knead it lightly by hand until it forms a ball. Place the dough in an oiled resealable plastic bag, seal it, and let it rest for 30 minutes.

3. 3

   Put the scallions in a bowl and season with salt and pepper.

4. 4

   Turn the dough out onto a floured work surface and roll it into a thin rectangle with a rolling pin. Spread butter over the dough to cover it, then sprinkle evenly with salt and pepper. Scatter the scallions over the dough, leaving the top edge bare. Roll the dough up from the opposite edge, keeping the scallions in place and pulling the dough slightly with each roll to keep it tight.

5. 5

   Cut the roll into 3- to 4-inch-long pieces and pinch and seal the ends of each piece. Gently flatten each piece into a circular pancake.

6. 6

   Heat oil in a nonstick skillet and cook the pancakes until golden brown, about 3 minutes per side. Crush two sides of the pancakes with spoons or ladles until flaky.

• Calories 194.72 kcal Moderate
• Protein 3.77 g Low Source
• Carbs 29.93 g Moderate
• Total Fat 5.71 g Moderate
• Saturated Fat 3.33 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 12.54 mg Low Source
• Sodium 1.99 mg Low Source
• Fiber 1.74 g Low Source
• Sugar 1.0 g Low Source
• Added Sugar 1.0 g Low Source
• Calcium 0.01 mg Low Source
• Iron 1.88 mg Moderate
• Potassium 0.04 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Onions 🧅