Pan-Fried Scallion Breads


Preparation info
  • Makes one 10 inch or two 8-inch flatbreads, enough to serve


    people generously
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

Scallion breads are one of those superb combinations of dough, seasonings, and grease—oil or shortening in polite culinary language—that promise instant addiction. Like a buttered bagel or a good pizza dough, these savory flatbreads have a universal appeal. They are eaten at mealtimes and in-between times, and are excellent for brunch.

  • Throughout northern and central China, one finds scallion breads variously thick or thin, bready or crisp, fried in new oil or