No-Knead Scallion Yeasted Flatbreads — Foolproof and Extra Soft
懒人版葱香发面饼 要多软有多软 零失败的方子 附细节视频详解 · northern cuisine
Many home cooks are put off by doughs that require kneading. This recipe needs no hand-kneading at all — just stir with chopsticks, rest the dough until doubled, then shape and pan-cook on medium-low heat with the lid on. Leftovers stay soft if kept covered.
Priya RamanSeattle home cook obsessed with South Indian food. I make dosa batter from scratch every Sunday and I'm slowly converting my whole neighborhood to cardamom chai. Ask me about tadka!Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (7 servings)
- Energy (kcal)
- 155.5(Main ingredients only; seasoning not counted)
- Protein (g)
- 5(Main ingredients only; seasoning not counted)
- Fat (g)
- 0.6(Main ingredients only; seasoning not counted)
- Carbs (g)
- 31.8(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 16.2(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
Steps
- 1
Step 130 min
Add the yeast and 230–250 g of room-temperature water to the flour (use 230 g if you are new to this, since more water makes the dough harder to handle). No hand-kneading — stir with chopsticks until no dry flour remains and you have a loose, wet dough. Cover and let rise in a warm spot until doubled in size; at about 25 °C / 77 °F room temperature this took roughly half an hour.
✅ Done when: The dough has visibly doubled in volume and shows a loose, sticky, batter-like texture with no dry flour left.
- 2
Step 2
Dust a work surface with dry flour and transfer the risen dough onto it. Dust the surface of the dough with more dry flour, then roll it out with a rolling pin into a rectangle. Brush with oil, sprinkle with a little salt, and scatter scallions evenly over the top.
✅ Done when: The dough forms an even, floured rectangle with oil, salt, and scallions visible across the whole surface.
- 3
Step 3
Roll the rectangle up from one end (use a bench scraper to help if the dough is too soft), then cut the log into equal portions — seven in the original. Take one portion and tuck the edges underneath, gathering it into a round using the web of your hand.
✅ Done when: Each portion is cut to roughly equal size and shaped into a smooth, closed round with the seam tucked under.
Flatten a portion in an oiled, preheated pancake pan or skillet, brush the top with oil to lock in moisture, and cover with a lid to speed up cooking. Cook over medium-low heat; as soon as both sides have taken on color, remove the bread immediately — leaving it in the pan too long will dry and harden it.
✅ Done when: Both faces of the bread have turned golden and taken on color, and the bread still feels soft, not dried out.
- 5
Step 5
Finished flatbreads — as soft as you like. If you have leftovers, cover them while still warm and they will stay soft until the next serving.
✅ Done when: The cooked flatbreads are fully puffed-soft to the touch, with a scallion aroma and color on both sides.
- 6
Step 6
A final look at the result: soft, tender flatbreads full of scallion and wheat aroma — save the recipe and give it a try.
✅ Done when: The breads bend easily and spring back softly, showing the tender, airy crumb.