Green Onion and Egg Stuffed Flatbread

Ingredients:

For the Dough:

750g wheat flour (6 cups)
1 teaspoon salt
600ml water (2½ cups)
200ml melted butter (1 cup)
Vegetable oil, as needed (for brushing between layers)
For the Filling:

1 bunch green onions, finely chopped
6-7 boiled eggs, chopped
Salt and pepper, to taste
Step-by-Step Instructions:

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