Asian Flatbread

5.0
( 4 reviews )
Review
Cooking Mode
7
Ingredients
20m
Prep Time
10m
Cook Time
30m
Ready In

Recipe: #4244

January 22, 2012

Categories: Breads, Side Dishes, Onions, more

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"I found this recipe in a Food Network magazine. Very easy to make and it is a great side to Oriental dishes or use as a sandwich wrap as recommended in magazine. I like using it to soak up the juices in a stir fry or the sauce in Chicken Teriyaki."

Original is 8 servings
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Ingredients

Nutritional

  • Serving Size: 1 (53.8 g)
  • Calories 133.6
  • Total Fat - 2.3 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0.2 mg
  • Sodium - 223 mg
  • Total Carbohydrate - 24.4 g
  • Dietary Fiber - 0.9 g
  • Sugars - 0.4 g
  • Protein - 3.3 g
  • Calcium - 7.8 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0 mg


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Step by Step Method

Step 1

Stir 2 tablespoons of the flour with 1/2 cup warm water and yeast in a large bowl.

Step 2

Let stand until cloudy and bubbly, about 5 minutes.

Step 3

Stir in remaining flour, sesame oil, green onion and salt.

Step 4

Stir until dough starts to come together. You may need a bit more water, add a bit at a time until you have doughy consistency.

Step 5

Knead until dough is smooth and elastic.

Step 6

Lightly coat the inside of bowl with oil and return dough to bowl.

Step 7

Cover with clean towel and allow to rest for 1 hour or until doubled in size.

Step 8

Divide dough into 8 equal pieces.

Step 9

Form into balls and roll each into an 8 inch pancake.

Step 10

Heat a non-stick pan to medium-high.

Step 11

Add 1 teaspoon oil, then a pancake.

Step 12

Cook until bottom is golden then turn over and cook until bottom is golden.

Step 13

Repeat with other pancakes.

Step 14

Serve.

Tips


No special items needed.

4 Reviews

Write Review
Gerry

I decided to try my hand at flat breads, enjoyed this recipe which now has a protective sleeve and is close at hand in my recipe drawer for reruns. As previous reviewers I too added extra water about half a cup. Used my bread maker making for easy. Daughters suggestion had me stretch the dough over a bowl with great results. Cooking for one put the extra balls in the fridge which surprisingly worked exceptionally well. Made these to serve with Dienia b's Fiery Vegan Black Bean Soup #recipe42353, a perfect combination. Will be doing a rerun next week for my vegetarian friend.

5.0

review by:
(19 Feb 2025)
Sue

Everyone has been adjusting water in this recipe and I am no exception. I added half a cup. But all recipes and conditions as well as the flour used will vary a little bit. I did find these difficult to roll, and opted instead to pat them in my hands, slap them on the griddle and flatten with a large floured spatula. When they were done I rubbed a little extra sesame oil on for extra flavor. Delish!

5.0

review by:
(25 Feb 2013)
Luvcookn

Really enjoyed the flavour of the green onions in this flatbread! They are fast and easy to put together. I too had to add about another 1/4 cup water to bring the dough together. Next time I am going to use a dry pan for cooking them, like I do with the Indian roti. I served them with a steaming bowl of soup for our dinner. Another wonderful recipe Bea! Made for Billboard Recipe Tag.

5.0

review by:
(5 Nov 2012)
limeleaf

I loved these. I am rating them on the flavour only since I used the bread machine to make the dough. I did have to increase the water quite a bit to just over three quarters of a cup. They tasted great and were easy to make. Thanks for a great recipe.

5.0

review by:
(13 Sep 2012)
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