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Soft & Toasty Scallion Rotilla (Flatbread)

Keyword: sourdough, sourdough discard
Servings: 2 flatbreads

Ingredients

  • 55 g all purpose flour
  • 1/8 tsp salt
  • 30 g sourdough discard or just +15g each of flour and hot water
  • 10 g oil
  • 35 g boiling water
  • 1 scallion finely chopped
  • oil extra for coating the dough

Instructions

  • Combine flour and salt and mix in oil until you get a coarse crumbly texture. Pour in hot boiling water, mixing and then keading until a soft dough forms. Let rest for 30 minutes.
  • Transfer the dough onto a work surface and divide into 2 equal pieces. Roll into balls and let rest for 15 minutes.
  • Roll the dough out into a thin rectangle. Rub with 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.
    scallion rotilla
  • 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.