Flatbread With Avocado And Scallion Salsa Recipes

FLATBREAD WITH AVOCADO AND SCALLION SALSA

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!

Provided by Andy Baraghani

Categories Bon Appétit Side Lunch Flat Bread Bread Avocado Green Onion/Scallion Yogurt Parsley Lemon Chile Pepper Vegetarian Soy Free Peanut Free Tree Nut Free Hors D'Oeuvre Appetizer

Yield 8 servings

Number Of Ingredients 19

Flatbread With Avocado and Scallion Salsa image

Steps:

Dough:
Stir sugar into ¾ cup warm water in a large bowl. Sprinkle in yeast and let sit until foamy, about 10 minutes.
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:
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.
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.
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.
Heat 1 Tbsp. oil in a large skillet over 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.
To serve, brush each flatbread with oil. Coarsely smash avocados onto flatbread and spoon salsa over. Sprinkle with sea salt if desired.

Ingredients

Dough:
1 ½ tsp. sugar
1 (¼-oz.) envelope active dry yeast (about 2¼ tsp.)
2½ cups (313 g) all-purpose flour
½ cup whole-milk plain Greek yogurt
2 Tbsp. extra-virgin olive oil
2 tsp. kosher salt
Salsa and assembly:
2 tsp. coriander seeds
2 tsp. cumin seeds
8 scallions
4 Tbsp. plus 1 cup extra-virgin olive oil, divided, plus more for brushing
Kosher salt
1 red or green chile (such as serrano or jalapeño), finely chopped
1 cup finely chopped parsley
1 lemon
4 medium avocados, pits removed
Flaky sea salt (optional)
Special Equipment: A spice mill

AVOCADO SALSA

Now I've started salsa-ing, it seems I can't stop, but what I mean here is not so much a sauce as a pile of spice-puckering cubes. The vinegary heat from the pickled jalepeno peppers is perfect alongside the soft, smooth flesh of the avocado, and the combination sings with the melody of a Mariachi band alongside the bean-pebbled, cheese-rich tortilla bake.

Provided by Nigella Lawson : Food Network

Time 10m

Yield serves 8 as a condiment

Number Of Ingredients 6

Avocado Salsa image

Steps:

Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table.

Ingredients

2 avocados
1 scallion, thinly sliced
3 tablespoons chopped green jalepenos from a jar or can
Salt
1 tablespoon lime juice
1/4 cup roughly chopped fresh cilantro

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