Scallion Flatbread

1. Sift Dry Ingredients

Sift together the all-purpose flour, whole wheat flour, salt, and sugar into a large bowl.

2. Mix Oils and Water

In a separate bowl, mix the peanut oil and toasted sesame oil until the mixture becomes crumbly. Gradually add the warm water and scallions to this oil mixture.

3. Knead and Rest Dough

Knead the dough on a lightly floured surface until it is smooth and elastic. Roll the dough into a rope and slice it into 8 equal pieces. Coat each piece lightly with peanut oil and cover them with a damp dish towel. Let the dough rest for about 10 minutes.

4. Shape and Roll Flatbreads

Take each piece of dough and roll it into a thin circle using a rolling pin. Brush the surface with peanut oil, then fold and stretch the dough into a triangle shape, and finally re-roll it into a circle.

5. Cook Flatbreads

Heat a heavy-bottomed pan, preferably cast iron, over medium-high heat. Brush each dough circle with peanut oil and place it in the pan. Cook until the dough starts to bubble and rise, which should take about 2 minutes. Flip the flatbread and press it down with a spatula to ensure even cooking.

6. Prepare Dipping Sauce

Combine the soy sauce, rice vinegar, sugar, ginger, and sesame seeds in a small bowl. Stir until the sugar dissolves completely.

7. Serve

Slice the flatbreads into triangles and serve them with the ginger-soy dipping sauce. Enjoy your crispy scallion flatbreads warm for the best texture and flavor.