A flaky, savory flatbread filled with aromatic green onions and crisped to perfection
This golden, crispy flatbread combines a tender dough enriched with egg and a buttery blend of vegetable oil and ghee, layered with salted green onions for a burst of flavor in every bite.
Preparation Time:
30 minutes
Cook Time:
20 minutes
Total Time:
1 hour 30 minutes (including resting)
Yield:
8 spiral flatbreads
Cuisine:
Central Asian / Turkish-inspired fusion
Ingredients (with cup and gram measurements)
• 300 ml water
• 1 large egg
• 1 teaspoon salt (about 8 g)
• 4½ cups wheat flour (540 g), plus extra for dusting
• 2 bunches green onions, finely chopped
• Salt to taste for the filling
• 90 ml vegetable oil
• 150 g ghee (clarified butter), softened or melted
Step-by-Step Cooking Directions
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In a large mixing bowl, combine the water, egg, and salt. Stir thoroughly until the salt is fully dissolved.
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Gradually add the flour while mixing until the dough begins to come together.
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Knead the dough on a floured surface for 5–7 minutes until soft, elastic, and smooth.
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Cover the dough with a clean cloth or plastic wrap and let it rest for 15 minutes.
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Divide the dough into 8 equal portions. Cover again and let rest for another 15 minutes.
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While the dough rests, prepare the filling: finely chop the green onions and mix with a pinch of salt. Set aside.
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Roll each dough ball into a thin circle approximately 50 cm in diameter. Use a little flour if the dough sticks.
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Mix the vegetable oil and melted ghee in a bowl. Brush the surface of each dough circle with this mixture.
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Spread a portion of the green onion filling evenly over the dough.
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Roll the dough into a tight log (like a jelly roll), then coil it into a spiral (similar to a cinnamon bun).
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Repeat steps 7–10 for all 8 dough portions.
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Cover the spirals and let them rest for 15 minutes.
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Gently flatten each spiral and roll it out again to form a flat circle about 20 cm wide.
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Heat a nonstick skillet or frying pan over medium heat and brush it with oil.
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Cook each flatbread for 2–3 minutes on each side, or until golden brown and crispy.
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Transfer the cooked flatbreads to a plate and keep them warm under a towel.
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Serve hot with your favorite dips, sauces, or yogurt.
Nutritional Information (per serving, estimated)
• Calories: 310
• Protein: 6 g
• Carbohydrates: 35 g
• Fat: 16 g
• Fiber: 2 g
• Sodium: 280 mg
• Sugar: 1 g
The Origins and Popularity of the Recipe
This spiral flatbread draws inspiration from Turkish katmer, Chinese scallion pancakes, and Indian paratha. These flaky, pan-fried breads with crispy layers are beloved in many cuisines. The version here combines techniques and flavors from multiple regions, making it both versatile and universally appealing. It’s popular in home kitchens and street markets alike due to its simple ingredients and crave-worthy flavor.
Reasons Why You’ll Love the Recipe
• No yeast required
• Flaky layers and crisp texture
• Pantry-friendly ingredients
• Customizable fillings
• Kid-approved and freezer-friendly
• Ideal for breakfast, lunch, or snacks
• Crowd-pleasing for gatherings
• Vegetarian and adaptable for vegan diets
• Fun to make with family
• Elegant enough for entertaining
Health Benefits
• Green onions support immunity and bone health (rich in vitamins K and C)
• Ghee supports gut health and digestion
• Eggs provide complete protein and essential vitamins
• Less sodium and preservatives compared to store-bought breads
• Can be made with whole grain flour for more fiber
• Olive oil contributes healthy monounsaturated fats
• You control the ingredients, which is great for allergies or clean eating
Serving Suggestions
• Serve with herbed Greek yogurt or garlic sour cream
• Pair with lentil soup or tomato bisque
• Use as a wrap with roasted vegetables or grilled chicken
• Dip into baba ganoush, hummus, or spicy chutney
• Slice and serve as an appetizer with cheese and olives
• Enjoy with sunny-side-up eggs for brunch
• Use as a base for mini pizzas
• Serve warm with a drizzle of garlic butter
• Roll around scrambled eggs and spinach for breakfast
• Pack in lunchboxes with a tangy dip
Cooking Tips
• Don’t skip the resting steps—they improve dough elasticity
• Roll as thinly as possible for flaky layers
• Brush generously with the oil-ghee mixture for crisp edges
• Avoid overfilling to prevent bursting while cooking
• Use medium heat so they cook through without burning
• Let cooked breads rest on a wire rack to avoid sogginess
• If dough sticks, dust lightly with flour—not too much
• Keep cooked flatbreads warm by wrapping in a towel
• For extra crispiness, press down gently with a spatula while frying
• Make smaller or larger spirals depending on pan size
Variations to Try
• Cheesy Scallion Flatbread: Add shredded mozzarella or cheddar
• Herb & Garlic: Add minced garlic and fresh herbs like dill or parsley
• Spicy Version: Mix chili flakes or hot paprika into the green onion filling
• Sweet Layered Bread: Use cinnamon-sugar instead of scallions
• Vegan Version: Omit egg and use vegan butter or more oil
• Whole Wheat Upgrade: Swap half the flour for whole wheat
• Stuffed Spirals: Add mashed potatoes, paneer, or mushrooms
• Mini Flatbreads: Make appetizer-sized portions for dipping
• Breakfast Sandwiches: Fold around eggs, avocado, and cheese
• Fusion Flavor: Add curry powder or za’atar for global flair
Conclusion
Green Onion Spiral Flatbreads are the ultimate combination of crispy, flaky, buttery, and savory. This comforting, flavorful dish uses simple ingredients to deliver rich taste and beautiful texture. Whether served with a meal or as a snack, these spiral breads always feel like a treat. Once you make it, you’ll find endless ways to enjoy and customize this versatile flatbread.
10 Frequently Asked Questions (FAQs)
1. Can I make the dough ahead of time?
Yes. You can prepare the dough a day in advance and store it covered in the fridge. Bring it to room temperature before rolling.
2. Is it okay to freeze the flatbreads?
Absolutely. Cooked flatbreads can be frozen for up to 1 month. Reheat in a pan or oven to restore crispiness.
3. Can I skip ghee and use only oil?
Yes, but ghee adds extra flavor and richness. Use butter as a substitute if ghee isn’t available.
4. What other fillings can I try?
Cheese, mashed potatoes, sautéed mushrooms, and even spiced lentils work great as variations.
5. Can I make it without eggs?
Yes. Just omit the egg and slightly reduce the flour to get a workable dough.
6. What if I don’t have green onions?
You can substitute with leeks, chives, or finely chopped regular onions.
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7. Do I need a special pan to cook these?
Nope! A standard nonstick skillet or cast-iron pan works perfectly.
8. Can I bake them instead of frying?
They are best pan-fried for crispiness, but you can bake them at 200°C (400°F) for 15–20 minutes. Brush with oil first.
9. What dips go best with this?
Garlic yogurt sauce, hummus, ranch, or chili mayo are great pairings.
10. Can I use gluten-free flour?
Yes, but texture will differ. Use a 1:1 gluten-free flour blend and omit the egg if using binding gums.