Scallion Flatbreads

It’s high time I put some focus back onto this blog. This craziness of the last few months forced me to push it to the back burner. Until I was removed from it, I didn’t realize just what a source of joy and creative outlet this blog has been. While I may not be the most talented writer, photographer, cook, or what have you, this has served as a platform for me to do what I love most – share my love for food and feeding people.

Each recipe and set of photographs is only the final outcome of a meal shared with people I love. That’s the best part of all of this; the opportunity to use this as a reason to get together with people and share that moment of our lives. I can’t wait to continue this project and feed many more friends.

A typical recipe testing session involves friends, wine, friendly competition, and, of course, lots of snacking.

A typical recipe testing session involves friends, wine, friendly competition, and, of course, lots of snacking.

Here’s to many more dinner parties, backyard barbeques, and tipsy cocktail sessions. Here’s to putting the focus back on what is most important and provides the most joy. Here’s to food.

Scallion Flatbread

  • Servings: 16 pieces
  • Print

Ingredients:

  • 4 cups flour
  • ¼ oz rapid rise yeast
  • 4 scallions, finely chopped
  • salt
  • 1 ¼ cup hot water

Preparation:

  1. Mix dry ingredients; stir in water until soft (but not sticky) dough forms
  2. Knead 5 minutes
  3. Return to the bowl; allow to rise until doubled in size; punch down the dough
  4. Divide dough into 16 pieces; roll into 5” rounds
  5. Cook in a hot cast iron skillet for 1 minute; flip and cook an additional 30 seconds on the other side

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