Buttermilk Scallion Flatbread

 Scallion flatbreads are yeasty, delicately aromatic, flavourful and very soft. Flatbreads are best when served hot. Serve with a curry of choice or hot soup. You may cut them into wedges and serve with a dip.

Spring creates paradise on Earth. It is the season of rebirth and rejuvenation, it brings new life to Earth. The brownness of the forest floor has now transformed into a carpet of green. The bare branches wear new leaves and swing to the song of the winds. There are so many colours, shades and myriad hues all around. 

The peace of the morning has occasionally broken the song of the birds and buzz of the bees.

 The buzz and the hum all around is soul-soothing.

The vegetable patch is dominated by the green shoots of onions that have been peeping out from every inch of the ground. Juicy green shoots are aromatic flavourful and make a lovely addition to bakes, salads and bread. A bunch of fresh shoots went into flatbreads that were made yesterday.

Scallion flatbreads are yeasty, delicately aromatic, flavourful and very soft.

The dough gets sticky when you add scallions. Dust with flour when rolling out and brush off excess flour before cooking.

Flatbreads are best when served hot. Serve with a curry of choice or hot soup. You may cut them into wedges and serve with a dip.

Buttermilk Scallion Flatbreads


  • ½ cup warm water
  • 2 teaspoons unrefined sugar
  • 2 teaspoons instant dry yeast
  • 3 ¼ cups whole wheat flour
  • 3 tablespoons oil
  • 2/3 cup buttermilk
  • ½ cup finely sliced scallions (green leaves included)
  • Oil for cooking
  • Melted butter or ghee (clarified butter) for brushing


  1. In a large bowl, whisk together water, sugar and yeast. Cover. Let sit for 5-10 minutes until frothy.
  2. Add flour, salt, buttermilk, and mix well. Knead for 5-6 minutes to form a soft and elastic dough that does not stick to the hands or to the bowl. Add more flour if the dough is very sticky.
  3. Knead scallions into the dough. Transfer the dough into an oiled bowl. Cover and let rise for 40-45 minutes, until doubled.
  4. Punch the dough and divide it into 8 pieces. Shape each piece into a ball and then roll out into 6 inches round about ¼  thick.  
  5. Preheat griddle on medium heat. Add one tablespoon oil and tilt to coat the surface of the griddle. Cook each round for 1  ½ minute or until golden. Flip and cook the other side pressing with a flat spoon.
  6. Repeat with the remaining balls of dough.
  7. Serve hot. Brush with butter or ghee before serving.

 Linking to #BreadBakers 

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#BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. We take turns hosting each month by choosing the theme/ingredient. This month the Bread Bakers are making Griddle Bread, a theme chosen by Sneha from Sneha's Recipe.

And don’t forget to check out all the amazing bread baked by our talented bakers. Bread Baker's Event for this month is Griddle Breads.

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  1. Love these little scallion pancakes. They sound delicious.

  2. I adore scallions, these sound wonderful!

  3. I love scallion bread! Yours with the buttermilk sound wonderful, and your scallions are so beautiful.

  4. My daughter loves scallion bread a lot, I like your version need to try it.

  5. These are beauties, Namita! They'd be great with curry but I also love your idea of cutting them into triangles for eating with dip.

  6. These look gorgeous - so much flavor packed into each!

  7. Delicious one! I am addicted to the aroma. When I go to pick my son from his cricket practice, many times I pack this and go as he would be hungry. The aroma fills up the car. Scallion flatbread looks addictively delicious. Every time, I eagerly wait for your post as well as nature photography. Thanks for the delicious clicks and beautiful nature clicks!

  8. Love this scallion breads and while reading your post and seeing the pics, I am thinking this would be a good lunch box idea for my kids