Bread

Homebakers Collective May Challenge: Flatbreads

Bread, Homebakers Collective Challenge, Unfussy

SCALLION CAKES

For this month’s flatbread challenge I decided to go with an oldie but a goodie. These popped up often on our dining table when I was a kiddo. They are a breeze to throw together, and usually disappear as quickly as they come off the griddle.

  • 2 cups all-purpose flour
  • 3/4 cup boiling water
  • 1 tsp Kosher salt
  • 3 TBSP chopped scallions
  • 2 TBSP chopped cilantro
  • 1 TBSP sesame oil
  • vegetable oil for frying

Combine flour, water and salt and mix until dough holds together (I like to do this in the food processor). Wrap in plastic wrap and let rest for 20 minutes

Stir together scallions, cilantro and sesame oil.

Divide dough into 2 pieces. Roll each into an 8-inch circle. Spread each circle with half of the scallion mixture. One at a time, roll up the circle into a cylinder, hold the two ends and twist, then wind the cylinder into a coil. Flatten and roll out again into 1/4-inch thick round.

Heat a griddle that will fit the cake to medium. Pour a little vegetable oil on the griddle to coat, then fry the scallion cake until browned. Flip and fry the other side. Add more vegetable oil to the griddle and fry the second scallion cake.

Cut into wedges and serve with soy sauce, chili crisp, or hoisin.

Makes 2 cakes (you should probably double this recipe – I always do).

Green Olive & Preserved Lemon Breadsticks

Bread, Unfussy

I love the combination of green olives and preserved lemons. If you can get your hands on some Goya brand canned anchovy stuffed green olives you should do so- they are little flavor bombs without being super salty like many green olives. Preserved lemons are easy to make if you have the time and they last forever.

Preserved Lemon Recipe: https://www.simplyrecipes.com/recipes/how_to_make_preserved_lemons/

  • 4 cups all-purpose flour
  • 1 TBSP sugar
  • 2 1/2 tsp instant yeast
  • 2 tsp salt
  • 325 ml lukewarm water
  • 1/2 cup green olives, coarsely chopped
  • 1/4 cup preserved lemon, diced (about half of a lemon)
  • 1 TBSP olive oil

Combine 3 1/2 cups flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the dough hook. Stir. Add water and mix for 5 minutes.

Combine olives, lemon and remaining 1/2 cup flour and add to mixer. Stir until incorporated, another 5 minutes.

Rub olive oil in a clean bowl. Turn dough into greased bowl and flip over to coat the top with oil. Cover with plastic wrap and let rise until doubled in size, at least an hour.

Preheat oven to 425 degrees.

Lightly flour counter. Grease or line 2 baking sheets with parchment. Turn dough onto counter and pat gently into a 7×7” square, or thereabouts. With a bench scraper or knife, cut the dough into 12 strips, twisting slightly and laying on prepared baking sheets about 2″ apart. Cover loosely with plastic wrap and let rise 30 minutes.

Bake for 20-25 minutes until golden brown.