Saturday, June 4, 2011

Spring Onion Skillet Flatbread

Spring Onion Skillet Flatbread
  This bread is so easy and quick.  I serve it with Asian food but I think that it would be good with just about anything.  I keep wanting to save some to make some panini sandwiches but it never lasts past dinner.  I think that it would be wonderful with some provolone, fresh heirloom tomatoes from my garden, a little olive oil, balsamic vinegar and fresh basil.  I guess once my tomatoes show up I will have to start doubling my recipe and experiment a little.  
  This recipe calls for green onions but you could substitute for fresh thyme and rosemary, chives, or any fresh herbs. 


1 1/2 C. all-purpose flour
3/4 C. water
1 Tbsp. canola oil, plus 3 Tbsp. for frying
1 Tbsp. kosher salt or sea salt
1/3 C. thinly sliced green onion


  • Turn oven to warm setting or about 200 degrees F
  • Place an oven proof plate in the oven with a couple paper towels on it. 
  • In a medium bowl, combine flour and water. Stir well to mix and turn into a soft dough.
  • Lightly flour a work surface and your hands.  Scrape dough out onto the work surface and knead for 2 minutes until you get a smooth, soft ball of dough. (The original recipe calls for 5 minutes of kneading but I find that it makes the bread tough.)
  • Cover the ball of dough with the bowl and let rest for 5 minutes.
  • Divide the dough into 3 equal portions using a butter knife or a pastry scraper.  Covering 2 of the sections with the bowl while you work, place one portion on the floured work surface, and roll it into a circle, 6-8 " in diameter.
  • Brush 1 tsp. of oil on dough and lightly and evenly coat the surface.
  • Sprinkle with 1/3 of the green onion.
  • Roll the dough into a log.  The dough will be soft and uneven but that's ok.  
  • Twist the dough into a spiral and then fold in the ends and tuck them under.  Gently and firmly flatten it into a thick cake.  
  • Heat a well seasoned cast iron or non stick skillet with canola oil on med/high heat.  
  • In the meantime roll the dough out gently to about 7 in.  Mine never are a perfect circle more oblong.
  • Place the dough in the hot skillet and fry the bread in the skillet until golden brown on both sides.  
  • Sprinkle with a little kosher or sea salt while the bread is hot
  • Place on a warm plate in oven to keep warm
  • Repeat with other 2 sections of dough
  • I like to cut into pieces to serve
  • Serve with lettuce wraps, stir-fry or just about anything!
Spring Onion Skillet Flatbread


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