Peanut-Scallion Flatbread with Herbs, Sesame, and Spiced Peanut Drizzle

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 medium flatbreads)
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 1/2 cups (195 g) all-purpose flour
• 1 tsp baking powder + 1/2 tsp baking soda
• 3/4 tsp fine salt
• 3/4 cup (180 g) plain yogurt
• 2–3 tbsp neutral or light olive oil
• 4 scallions, thinly sliced
• 1/3 cup (80 g) smooth peanut butter
• 2 tbsp soy sauce + 1 tbsp rice vinegar or lime juice
• 1 tbsp honey or brown sugar
• 1 small garlic clove, 1 tsp grated ginger
• 1–2 tsp chili-garlic sauce or sriracha
• 2–5 tbsp warm water (to thin sauce)
• 2 tbsp toasted sesame seeds
• 1/4 cup roasted peanuts, roughly chopped
• Fresh cilantro and mint for topping

Do This

• 1. Mix flour, baking powder, baking soda, and salt. Stir in yogurt and 2 tbsp oil to form a soft dough; fold in most of the sliced scallions.
• 2. Knead briefly until smooth, then rest dough 10 minutes while you prep toppings.
• 3. Divide into 4 balls. On a floured surface, roll each into a rough oval or circle about 6–7 inches wide.
• 4. Heat a lightly oiled cast-iron or heavy skillet over medium-high. Cook each flatbread 2–3 minutes per side until puffed and golden brown spots appear.
• 5. For drizzle, whisk peanut butter, soy sauce, vinegar or lime, honey, garlic, ginger, chili sauce, and enough warm water to make a pourable sauce.
• 6. Arrange warm flatbreads on a board. Top with remaining scallions, cilantro, mint, sesame seeds, and chopped peanuts.
• 7. Generously drizzle with the spiced peanut sauce, slice, and serve immediately.

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Why You’ll Love This Recipe

• Soft, pan-cooked flatbread with scallions baked right in, giving every bite gentle oniony flavor.
• A rich, lightly spicy peanut drizzle that tastes like a cross between satay sauce and a great noodle dressing.
• Fresh herbs, sesame, and peanuts on top add crunch, color, and brightness.
• All done in under an hour on the stovetop, with simple ingredients and no special equipment.

Grocery List

• Produce: Scallions (green onions), fresh cilantro, fresh mint (optional but recommended), 1 small garlic clove, small knob of fresh ginger, 1 lime (if not using rice vinegar), optional fresh red chili.
• Dairy: Plain yogurt (whole-milk or low-fat, not sweetened).
• Pantry: All-purpose flour, baking powder, baking soda, fine salt, smooth peanut butter, soy sauce, rice vinegar (or extra lime), honey or brown sugar, neutral oil or light olive oil, toasted sesame seeds, roasted peanuts, chili-garlic sauce or sriracha, optional toasted sesame oil (for finishing).

Full Ingredients

For the Scallion Flatbread

• 1 1/2 cups (195 g) all-purpose flour, plus extra for dusting
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt
• 3/4 cup (180 g) plain yogurt (regular; if using Greek, thin with 1–2 tbsp water)
• 2 tbsp neutral oil or light olive oil, plus 1 tbsp more for cooking/brushing
• 4 medium scallions (green onions), thinly sliced, white and green parts separated

For the Lightly Spiced Peanut Drizzle

• 1/3 cup (80 g) smooth peanut butter
• 2 tbsp soy sauce (low-sodium if preferred)
• 1 tbsp rice vinegar or fresh lime juice
• 1 tbsp honey or packed light brown sugar
• 1 small garlic clove, very finely minced or grated
• 1 tsp freshly grated ginger
• 1–2 tsp chili-garlic sauce or sriracha, to taste (or 1/2 tsp red pepper flakes)
• 2–5 tbsp warm water, as needed to reach a pourable consistency

For Finishing & Topping

• 2 tbsp toasted sesame seeds (white, black, or a mix)
• 1/4 cup roasted peanuts, roughly chopped
• 1/4 cup loosely packed fresh cilantro leaves
• 2 tbsp fresh mint leaves, torn (optional but excellent)
• Reserved sliced scallion greens (from above)
• Optional: a few thin slices of fresh red chili for heat and color
• Optional: 1 tsp toasted sesame oil for a fragrant finish

Step-by-Step Instructions

Step 1: Prep your ingredients and pan

Gather all ingredients so they are within easy reach. Thinly slice the scallions, keeping the white/light green parts in one small bowl and the darker green tops in another; you will fold the whites into the dough and use the greens as a fresh topping later.

Rinse and dry the cilantro and mint, then roughly tear or coarsely chop the leaves. Roughly chop the roasted peanuts. If your sesame seeds are not toasted, lightly toast them in a dry skillet over medium heat for 2–3 minutes, shaking often, until fragrant and just golden, then transfer to a small dish to cool.

Set a heavy skillet (cast-iron is ideal) on the stove so it is ready to preheat later.

Step 2: Make the scallion flatbread dough

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Make a small well in the center. Add the yogurt and 2 tbsp of neutral or light olive oil to the well.

Use a spoon or spatula to gradually stir the wet ingredients into the dry, until a shaggy dough forms. If the dough seems very dry and floury, add 1–2 tsp of water; if it is overly sticky, sprinkle in 1–2 tbsp more flour. You are aiming for a soft, slightly tacky dough that holds together.

Add the sliced scallion whites and light greens to the bowl and gently knead in the bowl or on a lightly floured surface for about 1–2 minutes, just until the dough becomes mostly smooth and elastic and the scallions are evenly distributed. Do not over-knead; this dough should stay tender.

Step 3: Rest and divide the dough

Form the dough into a ball and place it back into the bowl. Cover the bowl with a clean kitchen towel or a plate and let the dough rest at room temperature for 10–15 minutes. This short rest relaxes the gluten so the dough rolls out more easily and cooks up softer.

After resting, turn the dough out onto a lightly floured surface and divide it into 4 equal pieces. Roll each piece into a smooth ball by tucking the edges underneath. Keep the dough balls lightly covered with a towel so they do not dry out while you roll and cook each flatbread.

Step 4: Roll and cook the flatbreads

Preheat your cast-iron or heavy skillet over medium-high heat for about 3–4 minutes. While it heats, take one dough ball and, on a lightly floured surface, roll it out into a rough circle or oval about 6–7 inches (15–18 cm) wide and 1/8–1/4 inch (3–5 mm) thick. Avoid rolling so thin that it becomes transparent.

Lightly brush or rub one side of the dough with a little oil. Place it oiled-side down into the hot dry skillet. Cook for 1–2 minutes until bubbles form on the surface and the underside has golden brown spots. Brush the top side lightly with oil, then flip and cook another 1–2 minutes. Adjust the heat as needed so the bread develops dark golden spots without burning.

Transfer the cooked flatbread to a plate and cover loosely with a towel to keep warm. Repeat with the remaining dough balls, working one at a time. You should have 4 soft, slightly puffy flatbreads with charry golden spots.

Step 5: Whisk the lightly spiced peanut drizzle

While the flatbreads are cooking (or immediately after), prepare the sauce. In a small bowl, combine the peanut butter, soy sauce, rice vinegar or lime juice, honey, minced garlic, grated ginger, and 1 tsp of chili-garlic sauce or sriracha to start.

Whisk until thick and cohesive; it will be quite stiff at first. Gradually add warm water, a tablespoon at a time, whisking well after each addition until the sauce becomes smooth and pourable, like a thin yogurt or heavy cream. You will likely need 2–5 tbsp of water, depending on the thickness of your peanut butter.

Taste and adjust: add more chili-garlic sauce for heat, honey for sweetness, or lime/vinegar for brightness. If desired, whisk in a few drops of toasted sesame oil for extra aroma.

Step 6: Top the flatbreads with herbs, sesame, and peanuts

Lay the warm flatbreads on a large cutting board or serving platter. Scatter the reserved sliced scallion greens evenly over the top. Follow with the cilantro and mint leaves, then sprinkle on the toasted sesame seeds and chopped peanuts. If you are using fresh chili slices, distribute them lightly over the top for little hits of heat and color.

Give the peanut drizzle a quick stir, then use a spoon to generously drizzle it back and forth over the flatbreads in thin ribbons. You want visible lines of sauce rather than coating everything completely, so the bread and herbs still show through. Reserve extra sauce on the side for dipping or more drizzling at the table.

Step 7: Slice and serve

Once topped and drizzled, use a sharp knife or pizza cutter to slice each flatbread into wedges or strips. Serve immediately while the bread is still warm and the peanut drizzle is glossy and fragrant.

Offer any remaining peanut sauce, extra herbs, and a pinch more sesame seeds at the table so everyone can customize their slices. These flatbreads are excellent as a starter, a light meal with a crisp salad, or part of a larger spread.

Pro Tips

• Control the dough texture: Yogurt brands vary in thickness. If the dough feels dry and cracks, add a teaspoon of water at a time; if sticky, dust with flour. Soft and slightly tacky is the sweet spot.
• Get good color: A properly heated skillet is key. Wait until it is hot enough that a drop of water sizzles right away; this gives you those beautiful golden spots without drying the bread out.
• Use warm water for the sauce: Cold water makes peanut butter seize and clump. Warm water blends smoothly and gives a silky drizzle.
• Balance the flavors: Think salty (soy), sweet (honey), sour (lime or vinegar), spicy (chili), and nutty (peanut, sesame). Adjust each element in small amounts until it tastes bright and moreish.
• Serve right away: The flatbread is at its best warm from the pan; drizzle and top just before serving so the herbs stay vibrant.

Variations

• Extra-vegetable version: Add a very thin layer of shredded carrot, cucumber ribbons, or finely shredded cabbage on top of the flatbread before drizzling with sauce for more crunch and freshness.
• Protein boost: Top with shredded rotisserie chicken or thin slices of grilled tofu, then finish with the herbs, sesame, and peanut drizzle to turn this into a more substantial main dish.
• Baked flatbread: Instead of the skillet, bake the rolled flatbreads on a preheated sheet tray at 475°F (245°C) for 6–8 minutes, flipping once, until puffed and lightly browned.

Storage & Make-Ahead

The flatbreads are best fresh, but they store and reheat nicely. Once cooled, wrap them tightly in foil or place in an airtight container and refrigerate for up to 3 days. Reheat in a dry skillet over medium heat for 1–2 minutes per side or in a 350°F (175°C) oven, wrapped in foil, for about 8–10 minutes.

The peanut drizzle can be made up to 4 days in advance and kept in an airtight container in the refrigerator. It will thicken as it chills; thin with a teaspoon or two of warm water and whisk before serving. Chop the herbs and scallions close to serving time for best color and flavor. You can also make the dough a few hours ahead: prepare it through Step 3, cover tightly, and refrigerate. Let it sit at room temperature for 20 minutes before rolling and cooking.

Nutrition (per serving)

Approximate values per serving (1 flatbread with toppings and sauce): about 520 calories, 20 g protein, 52 g carbohydrates, 27 g fat, 4 g saturated fat, 5–6 g fiber, 900–1000 mg sodium (depending on soy sauce and added salt). These numbers are estimates and will vary with ingredient brands and exact portion sizes.