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Saturday, March 28, 2009

Scallion Flatbread

Seasonal Recipe of the Week
I thought today I would do a recipe for a simple scallion flatbread. You make this and a little hummus or Baba Ganouj, then all you need is the cocktails and you have a party!

1 cup A.P. flour
1 cup whole wheat flour
3/4 teaspoon salt
2 teaspoons sugar
2 tablespoons peanut oil
2 teaspoons toasted sesame oil
5 scallions, green parts only, diced on the diagonal
3/4 cup warm water
1/2 cup additional peanut oil for brushing

In a large bowl, sift together the flours, sugar, and salt. Pour in the peanut oil and sesame oil and mix till slightly crumbly. Add the scallions and 1/2 cup of warm water. Then add the remaining water 1 tablespoon at a time until a soft, non-sticky dough forms. Add more water if necessary. Turn the dough onto a lightly floured surface and knead till smooth. Roll the dough into a thick rope and slice into 8 pieces. Roll each piece into a ball. Pour about a tablespoon of oil into the bowl where you made the dough and roll each ball in the oil. Leave them in the bowl and cover with a clean slightly damp dishtowel. Allow dough to rest 10 minutes before cooking. Now for the rolling process. Take one ball and roll into a circle on a floured surface. Roll into as thin of a circle as possible, brush with oil, fold in half brush with oil and fold again. Now roll back into a circle. About 1/8 inch thick. Do all 8 pieces and stack up with wax paper between them. Heat up a heavy cast iron pan. Lightly brush the circles with oil and fry one at a time about 2 minutes on each side. They will get bubbles in them and puff up. Push down as they are cooking. They will harden as they cool. To soften, wrap in a moist paper towel and microwave, or wrap in foil and heat in the oven.