Scallion Flatbreads with Tomato and Feta Salad

When Jessica Battilana came for a Book + Supper Club in 2019 we waxed poetic about scallion pancakes and how they can be used for way more than an appetizer. She serves her with lamb kabobs. We use them alongside a late summer tomato and feta salad. Know that they can always be cooked on the grill or in a frying pan-- depending on which one you have hot.


4 cups all-purpose flour
2 cups hot water
2 bunches scallions, thinly sliced
10 sprigs cilantro, roughly chopped
3 lbs tomatoes, heirlooms, slicers, or cherry tomatoes (or a mix)
8oz feta, crumbled
1 lemon zested
1/4 cup olive oil
pinch of chili flake


  1. In a food processor blend the flour with a pinch of salt and then slowly drizzle in the hot water to form a ball of dough
  2. Remove from the machine and knead until smooth
  3. Transfer to an oil lined bowl, cover, and let rest for minimum 30 minutes
  4. Divide the bowl into 8 equal balls and roll into a 1/4" thick circle
  5. Brush with oil and pinch of salt and then roll up into a log
  6. Curl the log into a snail shell spiral and roll again
  7. Brush the dough circle with oil and salt then sprinkle with the chopped scallion and cilantro
  8. Roll into a log and then into the snail shell spiral and roll out one last time
  9. Set aside and repeat with the remaining balls of dough
  10. When complete heat a grill or frying pan to medium high heat and brown each side
  11. Cut the tomatoes into rough chunks
  12. Combine the tomatoes, lemon zest, feta, oil, and chili flakes into a light salad
  13. Serve the tomato salad with the flatbreads for scooping and sopping up the juices