Inspired by scallion pancakes and a cross between a tortilla and chapati/roti. I nickname this, “Rotilla“. Toasted on the outside but soft and layered, this flatbread is meant to be teared and eaten, roti style, rather than in a wrap. Instead of being made with whole wheat flour typical of most rotis, they are made with white flour, like flour tortillas, giving these rotilla a soft and smooth mouth feel and a light taste that complements the scallions.

Method

1. Combine flour and salt together and mix in oil until you get a coarse and crumbly texture. Gradually pour in hot boiling water, mixing at the same time to incorporate. Carefully, using your hands, knead until a soft dough forms. Cover and let rest for 30 minutes.
2. Transfer the dough onto a work surface and divide into 2 equal pieces. Roll into balls, cover and let rest for 15 minutes.
3. Roll the dough out into a thin rectangle. Generously and evenly apply oil and top with scallions. Tightly roll up the dough from the long end and twirl in a spiral. Flatten and roll into a thin disk.
4. Heat up a pan on high heat and cook one side until you start to see large air pocket bubbles start to form. Flip and cook the other side for another ~1 minutes or until the bubbles on the bottom starts browning. Transfer to a plate and cover with a towel to prevent it from drying out. Repeat with the rest of the dough.

Looking for more flatbread recipes?

• Sourdough Discard Spinach Tortillas
• Sourdough Focaccia