Grilled Green Onion Flatbread
- 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
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
In a glass measuring cup, combine the yeast and sugar. Add the water and stir well. Let rest until foamy, about 5 minutes.
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.
Transfer dough to a lightly floured surface and knead for 3 minutes.
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.
Preheat a grill to high and lightly grease the grill grates.
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.
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.
Transfer to a serving platter and drizzle with the remaining olive oil. Sprinkle lightly with Essence, to taste, and serve immediately.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.