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
- 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.
- Transfer the dough onto a work surface and divide into 2 equal pieces. Roll into balls, cover and let rest for 15 minutes.
- 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.
- 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?
- Soft Sourdough Discard Tortillas
- Sourdough Discard Spinach Tortillas
- Zhima Dabing: Sesame Scallion Flatbread (Sourdough or Yeasted)
- Easy Overnight Sourdough Focaccia
Soft & Toasty Scallion Rotilla (Flatbread)
Servings: 2 flatbreads
Ingredients
- 55 g all purpose flour
- 1/8 tsp salt
- 30 g sourdough discard or 15g flour + 15g 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.
- 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.
