* Exported from MasterCook *
Flatbread, Green Onion
Recipe By : David Lebovitz
Serving Size : 6 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Hand Made
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
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2 1/4 teaspoon active dry yeast -- (7g)
1 teaspoon sugar
3/4 cup water -- tepid, (180ml)
1 tablespoon olive oil -- plus Note 1:
1 3/4 cup all-purpose flour -- plus, (250g)
1 tablespoon all-purpose flour
3/4 teaspoon sea salt -- or kosher salt
freshly ground black pepper
3/4 cup scallions -- chopped, or spring onions, the
green parts, (80g)
If you don't have a stand mixer, you can mix and knead the dough by
hand on a lightly floured countertop. I've not tried these with
instant or fresh yeast, but if you want to try using one of them,
check the yeast manufacturer's website for guidelines.
As mentioned, the trick is just to brush off as much flour as
possible after rolling them out. The dough is somewhat sticky but
they don't need to be perfect circles. In fact, I like them better
when they look more rustic and have some "character." I used olive
oil, which gets a bit smoky. If you have a favorite oil with a higher
smoking point, you can certainly use that. To cook them on a grill,
roll them out through step 6 and place them on a grill that's been
brushed with oil first. They might take more of less time to cook,
depending on your grill. (I haven't tried baking them in the oven,
but if you do, let us know how they turn out.)
Flatbreads are best when they are freshly made, but if you're having
a bbq, you can make and roll them out and place them on a baking
sheet (it's okay if they are overlapping), then refrigerate them
until you're ready to grill them off.
Note 1: additional oil for frying
In the bowl of a stand mixer, mix the yeast, sugar and water. Let
stand 10 minutes for the yeast to proof.
Add the olive oil, flour, salt, and a few good turns of freshly
ground black pepper, and knead on medium high-speed with the dough
hook attachment until the dough is smooth and elastic, about 5
minutes. You may need to add a sprinkle more of flour if the dough is
too wet, or a bit of water if it feels too dry. Cover the bowl with a
kitchen towel and let rise 30 to 45 minutes.
Add the scallions to the dough and stir them in with the dough hook.
Scrape the dough from the mixer bowl onto a lightly floured
countertop and divide the dough into six pieces.
Working near the stove, roll each piece of dough into a 5" (12cm)
round, dusting them with just enough flour (top and bottom) to keep
them from sticking to the counter. Once you've rolled all six, let
them rest five minutes.
Heat a cast iron skillet over medium high heat.
Roll the first disk into a larger circle, about the size of your
skillet. (I used a 10", 25cm, skillet, rolling them into 8", 20cm,
circles.) Brush the skillet with a lashing of olive oil and drape the
flatbread in the pan. Let cook for 2 minutes on the first side, or
until browned and blistered, then turn the flatbread over and cook
the other side until it's blistered as well, about another 2 minutes.
While you're cooking one flatbread, start rolling out the next one
and continue with the rest of the circles of dough, brushing the pan
with oil between frying each flatbread.
Do-ahead: These don't improve when they sit for a long time after
baking. If you'd like to start them in advance, the dough can be
refrigerated before rising and kept up to overnight in the
refrigerator. To avoid it drying out, you can drape plastic wrap over
the surface of the dough. Let it come to room temperature, then let
rise for 30 to 45 minutes.
S(Internet address):
https://www.davidlebovitz.com/scallion-green-onion-flatbreads/
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Per Serving (excluding unknown items): 168 Calories; 3g Fat (14.6%
calories from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 239mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2021 - 0225