Description
Crispy on the outside and soft inside, these pan fried chive pockets are filled with fragrant chives and simple seasonings, making them a comforting snack or light meal that comes together easily on the stovetop.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1 1/2 cups fresh chives, finely chopped
- 1 teaspoon salt
- 3 tablespoons neutral cooking oil, plus more for frying
Instructions
- In a mixing bowl, combine the flour and salt, then gradually add warm water and mix until a soft dough forms.
- Knead the dough lightly until smooth, cover, and let it rest for 20 minutes.
- Divide the dough into equal portions and roll each into a thin round.
- Brush each round lightly with oil and sprinkle evenly with chopped chives.
- Roll the dough into a log, coil it into a spiral, then flatten gently into a pocket.
- Heat a nonstick skillet over medium heat and add a small amount of oil.
- Pan fry the pockets until golden brown and crisp on both sides.
- Remove from the pan, rest briefly, and serve warm.
Notes
- Letting the dough rest makes it easier to roll and shape.
- Cook over medium heat to avoid burning while ensuring a crisp exterior.
- Reheat leftovers in a skillet for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: pan fried chive pockets, chive flatbread, savory chive pockets, crispy chive bread