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.

Ingredients

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

Method

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