🫓 Mediterranean Thousand-Layer Scallion Flatbread
🌿 Description
This flatbread is all about texture—paper-thin layers rolled and coiled to create a crispy outside and soft, flaky inside. In this Mediterranean twist, we enhance it with olive oil, herbs, and a subtle garlic aroma for a more aromatic, savory bite.
🛒 Ingredients (Makes 4 flatbreads)
For the Dough:
- 2 cups all-purpose flour
- ¾ cup warm water
- ½ tsp salt
For the Filling:
- 3 tbsp olive oil
- 4–5 green onions (scallions), finely chopped
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp dried oregano or thyme
- Optional: pinch of chili flakes
🔪 Instructions
1. Make the Dough
- In a bowl, mix flour and salt
- Gradually add warm water and knead into a soft dough
- Knead for 8–10 minutes until smooth
- Cover and rest for 30 minutes
2. Prepare the Filling
- Mix olive oil, scallions, garlic, salt, and herbs in a small bowl
3. Roll & Layer
- Divide dough into 4 equal pieces
- Roll one piece into a very thin rectangle (almost see-through)
- Spread scallion mixture evenly
- Roll tightly into a log
- Coil into a spiral (like a cinnamon roll)
- Flatten gently and roll again into a round flatbread
4. Cook
- Heat a non-stick pan over medium heat
- Cook each flatbread with a light brush of olive oil
- Fry 3–4 minutes per side until golden and crispy
5. Serve
- Lightly press or clap the bread after cooking to separate layers
- Serve warm
🍽️ Serving Ideas
- Pair with hummus, tzatziki, or garlic yogurt dip
- Serve alongside grilled chicken or kebabs
- Use as a wrap for Mediterranean fillings
💪 Nutrition Highlights
- Vegan-friendly
- Uses heart-healthy olive oil
- Lower fat than deep-fried versions
- Customizable with whole wheat flour
❓ Q & A
Q: Why are my layers not flaky?
The dough may not be rolled thin enough, or it wasn’t rested properly—both are key for layering.
Q: Can I bake instead of pan-fry?
Yes—bake at 200°C (400°F) for 12–15 minutes, brushing lightly with oil.
Q: Can I make it healthier?
Use whole wheat flour and reduce oil slightly.
Q: Can I store or freeze it?
Yes—freeze uncooked spirals or cooked flatbreads. Reheat in a pan for best texture.
