Scallion Flatbreads

6 flatbreads

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. 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.

1 package (2 ¼ teaspoon, 7g) active dry yeast

1 teaspoon sugar

¾ cup (180ml) tepid water

1 tablespoon olive oil, plus additional oil for frying the flatbreads

1 ¾ cup (250g) plus 1 tablespoon all-purpose flour

¾ teaspoon sea or kosher salt

freshly ground black pepper

¾ cup (80g) chopped scallions or spring onions, the green parts

Directions at davidlebovitz.com

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