Kelane (Kurdish Scallion Stuffed Flatbread)
Kelane is a Kurdish stuffed flatbread from the Hawraman (Avroman) mountain region, traditionally filled with chopped spring greens such as scallions, chives, and wild garlic. Related to Afghan bolani and Azerbaijani qutab. Often made with a sourdough dough for a faintly tangy flavor; serve warm with brown butter.
Method
Combine flour and salt in a bowl. Create a well, add oil and half the water while mixing until a soft dough forms. Knead on a floured surface for 10 minutes until soft and pliable. Shape into a ball, cover, and rest 30 minutes.
Melt butter in a saucepan over low heat until it browns, then set aside.
Working with walnut-sized dough pieces, roll each into paper-thin circles. Cover half of each circle with scallions (leaving a 1/2-inch rim), fold in half to form semicircles, and crimp the edges to seal.
Heat a heavy frying pan over low heat until water droplets sizzle. Cook flatbreads until the underside shows brown spots, then flip and cook the other side. Keep warm in a low oven.
Reheat the brown butter and brush generously on both sides of the finished bread. Serve immediately.