Green Onion 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.
1 package (2 1/4 teaspoon, 7g) active dry yeast
1 teaspoon sugar
3/4 cup (180ml) tepid water
1 tablespoon olive oil, plus additional oil for frying the flatbreads
1 3/4 cup (250g) plus 1 tablespoon all-purpose flour
3/4 teaspoon sea or kosher salt
freshly ground black pepper
3/4 cup (80g) chopped scallions or spring onions, the green parts
1. In the bowl of a stand mixer, mix the yeast, sugar and water. Let stand 10 minutes for the yeast to proof.
2. 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 30-45 minutes.
3. 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.
4. Working near the stove, roll each piece of dough into a 5-inch (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.
5. Heat a cast iron skillet over medium high heat.
6. Roll the first disk into a larger circle, about the size of your skillet. (I used a 10-inch, 25cm, skillet, rolling them into 8-inch, 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 30-45 minutes.