Green Onion and Egg Stuffed Flatbread

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.