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. 

Ingredients:

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

Directions:

• 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

Enjoy!