The chives in my garden aren’t quite in bloom yet, but they’ve become tall and lush and have been begging to be made into Chinese scallion-chive flatbreads. I felt it was only fair to oblige.
These breads are so delicious, I can’t begin to tell you. Sometimes you can get them in Chinese restaurants, but I’ve never had one to compare with homemade, fresh out of the pan. They are addictive: crunchy on the outside, soft, salty and fragrant on the inside.
