Buttermilk scallion flatbread in pan

Sometimes you need some kind of bread or starch for a meal, but you don’t have anything at home, and you don’t feel like making a trip to the grocery store.

This simple flatbread is easy to throw together.

White whole wheat flour

White Whole Wheat Flour from Trader Joe’s

I like to use half unbleached all purpose flour, and half white whole wheat flour to get some fiber into the flatbread.

White whole wheat flour works extremely well in this recipe, and you can’t really see or taste a difference from bread made using only regular white (all purpose) flour.
Buttermilk scallion flatbread dough in bowl
Whisk together the two flours, baking powder, and sea salt.

Pour in buttermilk, water, and olive oil. Mix well. Toss in some chopped scallions.

Now let the dough rest for 30-40 minutes to let the flour absorb the liquids. It will stay looking very soft and moist.
Spreading buttermilk scallion flatbread dough on baking sheet

Grease a large baking sheet (this one is 17-1/2″ x 12-1/2″) with a little olive oil.

Scoop the dough onto the baking sheet and start spreading it to the edges.

Rinsing the spatula with water will help to keep the dough from sticking to it.
Buttermilk scallion flatbread dough spread out on baking sheet

Keep spreading until it is evenly distributed.

If small holes open up while you’re spreading the dough, just close them up and keep spreading.

Buttermilk scallion flatbread on baking sheet, broiled top

Bake at 400 degrees for 15 minutes, then set the oven on the low broil setting and broil the top for 1-2 minutes.

Watch carefully so it doesn’t burn. I had to rotate the pan a bit, as the bread was mostly browning in the middle.

Buttermilk scallion flatbread in pan

Use a pizza cutter or sharp knife to cut into small rectangles.

I like to cut 4 rows each way to get 16 rectangles.

Buttermilk scallion flatbread w/brown WW, side view

Here’s what the flatbread looks like using half all purpose unbleached flour and half regular (brown colored) whole wheat flour.

The taste is fine, but the texture is grittier than when white whole wheat flour is used.

Busy day salsa soup w/ tortilla chips

If you have an hour, this would pair well with a soup or salad.

Busy Day Salsa Soup with Buttermilk Scallion Flatbread? Sounds good to me.

Buttermilk scallion flatbread on baking sheet

Instead of a bunch of tortilla chips, you could have a whole mess of these!

Buttermilk Scallion Flatbread
Prep time
Cook time
Total time
A flatbread simple to throw together
Recipe type: Side
Serves: 16 pieces
  • 1 c. all purpose, unbleached flour
  • 1 c. white whole wheat flour
  • ¾ tsp. sea salt
  • 1 T. baking powder
  • 3T. + 1-1/2T. olive oil
  • ¾ c. buttermilk
  • ¾ c. water
  • ⅓ c. chopped scallions
  1. Whisk together flours, salt and baking powder in a mixing bowl. Add 3T. oil, buttermilk, and water and blend until smooth. Mix in scallions.
  2. Cover the bowl loosely with a towel, plate or plastic wrap. Let rest for 30-40 minutes.
  3. Preheat oven to 400 degrees. Grease a large baking sheet with the remaining oil. Scoop dough onto baking sheet and spread out evenly to the pan edges with a rubber spatula that has been moistened with water.
  4. Bake for about 15 minutes until barely done, then change oven to low broil setting. Move pan to the upper oven rack and broil the top 1-2 minutes. Watch carefully so it doesn't burn. The pan may need to be rotated around for even browning.
  5. Use a pizza cutter or sharp knife to cut into 16 rectangular pieces (4 rows x 4 rows)
  6. Buttermilk substitution: Place 2 tsp. vinegar or lemon juice into a measuring cup. Add milk until it reaches ¾ cup. Let sit ~5 minutes until it thickens.