Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don’t call it avocado toast!
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Ingredients
8 servings
Dough:
Salsa and assembly:
Dough:
Step 1
Stir sugar into ¾ cup warm water in a large bowl. Sprinkle in yeast and let sit until foamy, about 10 minutes.
Step 2
Add flour, yogurt, oil, and kosher salt to sugar mixture and mix until a shaggy dough forms (don’t worry about any dry or unincorporated bits). Cover bowl with a damp kitchen towel and let sit in a warm, dry spot until doubled in size, about 1 hour.
Salsa and assembly:
Step 3
While the dough is rising, toast coriander seeds and cumin seeds in a dry medium skillet over medium heat, shaking often, until fragrant and slightly darkened in color, about 3 minutes. Transfer to a spice mill. Let cool, then coarsely grind. Set spice mixture aside.
Step 4
Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to a cutting board; trim roots and discard. Finely chop scallions and place in a medium bowl. Add reserved spice mixture, chile, and parsley. Finely grate half of lemon zest into bowl, then cut lemon in half and squeeze in juice. Add 1 cup oil and stir well to combine. Season with kosher salt and let sit while you make the flatbreads.
Step 5
Turn out dough onto a lightly dusted surface and divide into 8 equal pieces. Form into balls and, working with 1 ball at a time, roll out into 6" rounds about ¼" thick.
Step 6
烧热1汤匙。石油在一个大煎锅/ medium-high. Working 1 at a time and adding remaining 2 Tbsp. oil as needed, cook flatbread until bubbles appear over the surface, about 1 minute. Flip and cook until cooked through, about 1 minute. Continue to cook, turning often, until browned in spots on both sides, about 1 minute longer. Transfer to a plate and wrap up in a clean kitchen towel to keep warm.
Step 7
To serve, brush each flatbread with oil. Coarsely smash avocados onto flatbread and spoon salsa over. Sprinkle with sea salt if desired.
How would you rate Flatbread With Avocado and Scallion Salsa?
Leave a Review
Reviews (2)
Back to TopAlthough the flatbread recipe works well, I was not thrilled with the salsa. (Expensive and underwhelming.) I also found the final result- with the avocado/salsa mixture very messy to eat. Although the recipe is for 8 people, I personally would struggle to produce this for such a large group as it's quite work intensive to produce one piece a time. Like the first reviewer, I do recommend some Za'tar to finish the bread. The bread is also delicious with humous. 2.5 stars for the recipe as is. Flatbread is worth 3.5.
Anonymous
Vancouver, B.C.
7/29/2020
This recipe creates a craveable dish! I had never made flatbread, and found this couldn't be easier. I used my cast iron skillet, and discovered that having the heat just above medium (I am dealing with an electric cooktop) was plenty high, and I did have to keep moving the pan on and off the heat source. Another, tip is to roll these out thinner than the 1/4" that is called for in the recipe. At 1/4" they were rather thick and did not cook in the middle. I also added a little Za'tar seasoning to the rolled out dough before I cooked them and it added great flavor. I will be making these again and use them for other flatbread recipes on this site!
gvena
Los Angeles, CA
6/22/2020