“I have been so disappointed with the pita bread bough in stores. It is usually so dry. So when I sat down to make a Mediterranean themed lunch menu, complete with hummus and tzatziki, I knew I must find an alternative. This bread has a nice soft, spongy texture. It could be made without the spring onions or garlic for something more plain. Or experiment with other variations of spices or whatever you can dream up.” – April Ferre
Spring Onion And Garlic Flatbread
- 4 Cups All Purpose Flour
- 1 Teaspoon Salt
- 1/4 Ounce Package Rapid-Rise Dried Yeast
- 4 Spring Onions (Green Onions) Finely Chopped
- 3 Cloves Garlic Minced
- 1 1/4 Cup Water 105-110 Degrees F
- Olive Oil For Brushing
- Place the flour, salt, yeast, spring onions, and garlic in a large mixing bowl. Stir well to mix. Make a well in the middle of the flour mixture and add water. Mix to form a soft, but not sticky dough.
- Turn the dough on to a floured surface and knead until smooth. Do not over knead. Spray a large bowl with cooking spray. Put the dough into the bowl and flip once to coat dough with oil. Cover with plastic wrap or a wet towel and put in a warm place to let rise until doubled in size.
- Punch down the dough. Divide into 12 pieces and roll each out into a thin, flat circle. Heat a large frying pan until hot. Dust off any excess flour from the dough round and cook for 1 minute, or until lightly browned in parts, then flip over and cook for 30 seconds. Brush top of bread lightly with olive oil. Best if eaten same day.
2013 Recipe – April Ferre – From The Complete Book of Greek Cooking by Rena Salaman & Jan Cutler, 2005