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Sunday, May 17, 2009

Green Onion Grilled Bread



This week, I set about planting my backyard garden. The rule in our climate is to plant during Victoria Day weekend (more popularly known as May two four weekend - a two four is the colloquial name for a case of beer that comes in packs of 24 bottles.) Last year, our garden was modest. I wasn't sure what would grow because we have two very large & shady trees that act as a canopy over yard but found that we had modest success with a container garden. Our lonely tomato plant grew abundantly, our lettuce sprouted up so reliably that we had enough for salads all summer, and our little rhubarb came up scrawny but tasty (rhubarb, so I am told, takes three years to gain maturity so we're still waiting...)

This year, we have boldly decided to plant our tomatoes, lettuce and rhubarb again, but they will now be joined with Chioggia (candy stripe) beets, French breakfast radishes, and perhaps some Nantes carrots.



When I was growing up my mom grew loads and loads of green onions or scallions. They grew abundantly in our backyard and when my mom would prepare dinner, she'd ask us to bring a handful to her while we watched the Brady Bunch re-runs. We ate them all the time but I never grew tired of them. Though they still possessed some of the bite of regular onions (we never ate them raw unlike the snow peas that we would pick off during commercial breaks), they were really sweet when cooked. I loved them stir-fried and finished with a drizzle of sesame oil as well as mixed about with thin slices of tender beef.

When I stumbled upon this recipe on Serious Eats, I thought it was such a simple recipe and we could either grill it on a skillet inside or out on the grill in our backyard. Now, nothing says summer like cooking al fresco.

This recipe results in a flat bread that is reminiscent of Greek-style pita break (versus Middle-Eastern style.)


Green Onion Grilled Bread
Adapted from The Asian Grill by Corinne Trang

3 cups all-purpose flour
2 teaspoons kosher salt
2 teaspoons baking powder
6 green onions, trimmed and finely sliced (white and light green parts)
1 cup spring or filtered water
2 tablespoons vegetable oil
1 tablespoon dark sesame oil

olive oil

1. Mix 2 cups of the flour, salt, and baking powder together into a large bowl. Make a well in the center and add the water, the sesame and vegetable oils and the green onions. Work the flour in toward the center with a wooden spoon and stir to incorporate both dry and wet ingredients.
2. Turn the soft dough out into a floured work surface and knead, using some the remaining flour. Knead until smooth and elastic, about 5 minutes. Wrap in plastic and allow to rest for 30 minutes at room temperature.
3. Cut the dough into 12 equal pieces. Form into balls, then flatten them and roll out into disks. (You will need the additional flour to help you roll out the dough)
4. Heat a large skillet over medium heat. Brush the disks with olive oil and place oil-side down until lightly golden, 1 to 2 minutes per side. Brush on oil on the other side and when the dough appears less gummy flip over and toast until golden. Serve immediately.

13 comments:

Christina Kim said...

Yum! Like a cross between an Asian scallion pancake and an Indian roti bread. Looks really good! What would you eat these with?

Marta said...

Yay for planting an edible garden! good luck! I hope you get to harvest and treat us to nice recipes with those ingredients :)
Grilled bread rocks!

Sneh | Gel's Kitchen said...

Wow these look so tempting! Thanks for sharing such a simple yet special recipe :-)

Ozge said...

I'm imagining having some cheese to go with this... Oh superb. I didn't meet you on Foodbuzz yet! I'm Spirited Miu Flavor there :)

The Baker & The Curry Maker said...

I shall make these soon I think, they look great. I imagine they're like the shallot pancakes in Chinatown?

Hungry Gal said...

@ Christina

This is really great as a side to a large salad (the type you would eat with a meal.) Or you could use them for mini-pizzas or slather them with a dip like hummus, baba ghanosh, roasted red pepper, artichoke.... I could go on!

@ Marta
I cross my fingers for my garden. Will keep you posted.

@ Sneh
Thanks for dropping by & I hope you try it!

@ Ozge

Cheese would be fantastic! Melted over the hot bread.

@ The Baker
They aren't like the pancakes from chinatown - to make those - you would need to add about half cup of vegetable oil instead the 2 tbsps. It will result in a more dense scallion pancake. good luck!

Reeni♥ said...

These look great! I love onions of all kinds. My green onions grew all winter long, we could see the tops sticking out through the snow, and now they are just growing wildly and taking over my as of yet un-touched garden!

Pearl said...

yum! it automatically reminded me of those scallion pancakes!
when i was little, my grandfather would eat those green onions, raw. and because i loved and looked up to my grandfather (and thought he was a perfect human being), i too, would ask for raw green onions and nosh on them. hehe.

Jake said...

I was just looking for a grilled bread to try out on my grill tomorrow. I'm going to give this recipe a go, with maybe a few adjustments for the grill. Our garden is growing bigger each year too. Can't ever have enough of your own home grown produce on hand for cooking ;)

Justin said...

i've made this kind of thing a lot of different ways, but definitely never grilled

coleen~ said...

I made these last night and added some grilled veggies and topped with dill/mint yogurt. Definitely a keeper!

Hungry Gal said...

@ Reeni
Green onions are so easy to grow and incredibly hardy...but through the snow? That's incredible.. I will have to add them to my garden next year.

@ Pearl
Like scallion pancakes but lighter!

@ Jake
My garden grows larger every year. Perhaps it is because I grow bolder in finding new things to plant. Summer is off to a slow start here but I hope our garden takes off!

@ Justin
Grilled bread is delicious! I hope you try it!

@ Coleen
Glad you liked the bread... grilled veggies & dill... hmm... tastes like summer!

Dazy said...

I'm trying this today. I think I'll try to shoot it, but I don't think it will be as pretty as your picture!

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