Valerie Martin
YieldsMakes 12 flatbreads
AuthorTheresa Liu, Alameda, CA,
Theresa Liu's flatbreads are so popular, she makes them almost every time she barbecues. Prep and Cook Time: about 15 minutes, plus 1 1/4 hours to rise.

How to Make It

Step 1
1

With your hands, flatten bread dough on a board. Top with olive oil and green onions and knead into dough until incorporated (dough will be sticky).

Step 2
2

Place dough in a bowl and cover. Let rise in a warm place until doubled, 50 to 60 minutes.

Step 3
3

On a floured board, knead dough briefly to expel air. Divide into 12 equal pieces. Shape each into a ball and coat with flour. Roll each ball into a 4- to 5-inch round, sprinkling with flour as needed to prevent sticking. Space rounds evenly on two floured 15- by 17-inch baking sheets. Cover loosely and let rise until puffy, 20 to 30 minutes.

Step 4
4

Lay rounds of dough on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid (open vents for charcoal). Cook until rounds are browned on the bottom, about 2 minutes; turn, replace lid, and cook until browned on the other side, 1 to 2 minutes longer.

Step 5
5

Transfer breads to a bowl. Serve hot (cover with foil to keep warm up to 30 minutes) or cool.

Step 6
6

Note: Nutritional analysis is per flatbread.

Ingredients

 1 loaf (1 lb.) frozen white or whole-wheat bread dough, thawed to room temperature
 3 tablespoons olive oil
 3/4 cup sliced green onions
  About 1/3 cup all-purpose flour

Directions

Step 1
1

With your hands, flatten bread dough on a board. Top with olive oil and green onions and knead into dough until incorporated (dough will be sticky).

Step 2
2

Place dough in a bowl and cover. Let rise in a warm place until doubled, 50 to 60 minutes.

Step 3
3

On a floured board, knead dough briefly to expel air. Divide into 12 equal pieces. Shape each into a ball and coat with flour. Roll each ball into a 4- to 5-inch round, sprinkling with flour as needed to prevent sticking. Space rounds evenly on two floured 15- by 17-inch baking sheets. Cover loosely and let rise until puffy, 20 to 30 minutes.

Step 4
4

Lay rounds of dough on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid (open vents for charcoal). Cook until rounds are browned on the bottom, about 2 minutes; turn, replace lid, and cook until browned on the other side, 1 to 2 minutes longer.

Step 5
5

Transfer breads to a bowl. Serve hot (cover with foil to keep warm up to 30 minutes) or cool.

Step 6
6

Note: Nutritional analysis is per flatbread.

Grilled Green-Onion Breads