This Green Onion and Egg Stuffed Flatbread is a savory, flaky pastry that’s perfect for breakfast, lunch, or as a side dish. The dough is soft and layers beautifully, thanks to the melted butter and oil, while the filling of boiled eggs and green onions adds a flavorful, satisfying twist. It’s a simple, yet hearty recipe that the whole family will enjoy!
Preparation Time: 30 minutes (for dough rest time)
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Ingredients:
For the Dough:
- 750g wheat flour (6 cups)
- 1 teaspoon salt
- 600ml water (2½ cups)
- 200ml melted butter (1 cup)
- Vegetable oil, as needed (for brushing between layers)
For the Filling:
- 1 bunch green onions, finely chopped
- 6-7 boiled eggs, chopped
- Salt and pepper, to taste
Step-by-Step Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the wheat flour and salt.
- Gradually add the water while mixing with your hands or a wooden spoon until the dough begins to come together.
- Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
- Cover the dough with a clean kitchen towel and let it rest for 30 minutes to relax the gluten, making it easier to work with.
- Prepare the Filling:
- While the dough is resting, finely chop the green onions and boiled eggs.
- In a mixing bowl, combine the chopped green onions and eggs. Season with salt and pepper to taste.
- Set the filling aside until the dough is ready.
- Roll and Layer the Dough:
- Divide the dough into 8 equal portions. Roll each portion into a ball.
- On a floured surface, roll out one dough ball into a thin, large circle or rectangle.
- Brush the surface generously with melted butter and a small amount of vegetable oil. This will help create the flaky layers in the flatbread.
- Add the Filling:
- Sprinkle a portion of the egg and green onion filling evenly over the buttered dough.
- Fold the dough over the filling, encasing it, and form a square or rectangular pocket. Seal the edges to prevent the filling from spilling out.
- Cook the Flatbread:
- Heat a skillet or griddle over medium heat and lightly brush with vegetable oil.
- Place each pocket of dough on the skillet and cook for 4-5 minutes on each side, or until golden brown and crispy.
- Repeat with the remaining dough portions.
- Serve:
- Serve warm and enjoy the delicious, flaky green onion and egg-filled flatbreads!
Serving Suggestions:
- Serve with a side of yogurt or sour cream for dipping.
- Pair with a fresh salad or sautéed vegetables for a complete meal.
- Enjoy as a light breakfast or snack with tea.
- Serve with a drizzle of tahini or hot sauce for extra flavor.
- Pair with a warm soup for a hearty lunch or dinner.
Cooking Tips:
- Make sure to rest the dough for at least 30 minutes to ensure it’s easy to roll and shape.
- Use a generous amount of butter between the layers of dough to create a flaky texture.
- Be sure to seal the dough well around the filling to prevent the filling from spilling out while cooking.
- If the dough gets too sticky while rolling, sprinkle a bit more flour on the surface.
Nutritional Benefits:
- This flatbread provides a good source of protein from the eggs.
- The green onions offer a mild, aromatic flavor and are rich in vitamins A and C.
- The whole wheat flour provides fiber, making this flatbread more filling and nutritious.
Dietary Information:
- This recipe is vegetarian, as it does not contain meat.
- It can be adapted to be dairy-free by using oil or margarine instead of butter.
- To make it gluten-free, substitute the wheat flour with a gluten-free flour blend.
Nutritional Facts (per serving):
- Calories: 280 kcal
- Protein: 7g
- Carbohydrates: 30g
- Fiber: 3g
- Fat: 16g
- Sodium: 300mg
Storage:
- Store any leftover flatbreads in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
- To reheat, warm them in a skillet or oven until heated through.
Why You’ll Love This Recipe:
- It’s a comforting, savory dish with a perfect balance of flavors.
- The dough is soft, flaky, and full of layers, making every bite irresistible.
- The egg and green onion filling is both nutritious and delicious.
- This recipe is easy to make and perfect for meal prep.
Conclusion:
This Green Onion and Egg Stuffed Flatbread is a versatile and satisfying dish that can be served as a snack, breakfast, or even a light dinner. The flaky, buttery dough combined with the savory filling makes each bite a delight. Whether served on its own or with a side dish, it’s sure to become a family favorite. Try it today for a warm, comforting meal that’s both delicious and nutritious.
Frequently Asked Questions (FAQ):
- Can I use different vegetables in the filling? Yes, you can substitute the green onions with leeks, spinach, or kale for a different flavor.
- Can I make the dough ahead of time? Yes, you can prepare the dough the day before and store it in the refrigerator for up to 24 hours.
- Is it possible to freeze these flatbreads? Yes, freeze the uncooked flatbreads and cook them when you’re ready to serve.
- Can I use store-bought dough? While homemade dough adds to the flavor, you can use store-bought dough if you’re short on time.
- How do I prevent the filling from leaking out while cooking? Ensure that the dough is well sealed around the filling before cooking.
- Can I add cheese to the filling? Yes, shredded cheese like mozzarella or feta can be added to the filling for extra flavor.
- Can I make these flatbreads smaller? Yes, divide the dough into smaller portions for mini flatbreads.
- How do I reheat leftover flatbreads? Reheat the flatbreads in a skillet or oven until warm and crispy.
- Can I use gluten-free flour for the dough? Yes, you can substitute the wheat flour with a gluten-free flour blend.
- What is a good dip to serve with this flatbread? You can serve it with yogurt, sour cream, tahini, or a hot sauce of your choice.