Grilled Green Onion Flatbread (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 teaspoon active dry yeast |
1/2 teaspoon sugar |
1/2 cup warm water, about 110 degrees f |
1 1/4 cups all-purpose flour, plus more as needed while kneading |
1/2 teaspoon salt |
2 tablespoons minced green onions |
2 tablespoons warm melted butter |
4 tablespoons olive oil |
essence, recipe follows |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. In a glass measuring cup, combine the yeast and sugar. Add the water and stir well. Let rest until foamy, about 5 minutes.
2. Sift together the flour and salt into a large bowl. Add the green onions and toss to coat. Make a well in the center of the flour and pour the yeast mixture, 2 tablespoons warm butter, and 2 tablespoons of the olive oil into the center. Mix together with your fingers until a smooth dough forms that is just slightly sticky, working in a small amount of additional flour if needed.
3. Transfer dough to a lightly floured surface and knead for 3 minutes.
4. Oil a small bowl with 1 teaspoon of the remaining teaspoon of butter and place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let rest in a warm, draft free space until doubled in size, about 1 hour.
5. Preheat a grill to high and lightly grease the grill grates.
6. Divide the dough into 6 equal pieces and transfer to a lightly floured work surface. Using a lightly floured rolling pin, gently roll each portion of dough into a circle about 5 or 6 inches in diameter.
7. Transfer the dough circles to the preheated and greased grill and cook until slightly puffed, lightly golden and marked on both sides, about 3 minutes per side, depending on your grill.
8. Transfer to a serving platter and drizzle with the remaining olive oil. Sprinkle lightly with Essence, to taste, and serve immediately.
9. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
10. Combine all ingredients thoroughly.
11. Yield: 2/3 cup
12. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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