Public recipe with member extras
Soy Milk Scallion Flatbread
Flaky, layered scallion flatbread using soy milk to bring the dough together.
Baking, Breads & Pastries · Weeknight Sides · Asian-Inspired Flatbread
What you need
Ingredients
- 2 cups All-Purpose Flour
- 1/2 tsp Salt
- 3/4 cup Warm Unsweetened Soy Milk
- 3 tbsp Sesame Oil
- 1 cup Scallions, finely chopped
- Neutral Oil, for the pan
Method
Instructions
- Whisk the flour and salt together, then stir in the warm soy milk until a soft dough forms. Knead 5 minutes and rest 20 minutes.
- Roll the dough into a large rectangle, brush with sesame oil, and scatter with chopped scallions.
- Roll up tightly into a log, then coil into a spiral and roll out flat again to about 1/4-inch thick.
- Heat a lightly oiled skillet over medium heat and cook the flatbread 3 to 4 minutes per side, until golden and crisp with visible flaky layers.
- Slice into wedges and serve warm.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
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