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MEET THE GROWERS
Bob Schaar
Rancho Los Lobos
Fallbrook, California
Born and raised in California. Owner of 30 acres of avocados in Fallbrook. Watched his dream go up in smoke in 2007 when his grove and home were destroyed by the wind-driven Rice Canyon fire. Loved growing California Avocados too much to give up,...
CALFORNIA AVOCADO SCALLION FLAT BREAD
Categories
- Appetizers & Snacks
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission, for foodservice use
Ingredients
-
9.000
9
cups
flour
-
2.000
2
Tbsp.
baking powder
-
1.000
1
Tbsp.
salt
-
2.250
2 ¼
cups
hot water
-
3.000
3
California Avocados, ripe, cut in bits
-
2.250
2 ¼
cups
cold water
-
0.500
½
cup
toasted (Asian) sesame oil
-
1.500
1 ½
cups
thinly sliced green onions
-
0.250
¼
toasted sesame seeds
Instructions
- METHOD
- In a large food processor pulse dry ingredients until mixed.
- With machine running, pour in hot water in a stream.
- With machine running, pour in cold water and avocado; process until dough forms. (Dough will be sticky.)
- Turn dough out onto a well-floured work surface; knead 2 or 3 minutes, dusting with flour as necessary.
- Divide dough into 24 portions, 3 ounces each; shape into balls. Let rest 5 minutes.
- Roll each ball into a rough circle about 1/8-inch thick.
- Brush each circle with sesame oil; sprinkle with 1 tablespoon green onion; and sprinkle with 1/2 teaspoon sesame seeds.
- Fold edges of dough into center, forming another ball and pinching to seal; turn smooth side up. Let rest 5 minutes.
- Again, roll balls into circles about 1/8-inch thick.
- Bake in saute pan lightly greased with canola oil, over medium heat, turning a couple of times until lightly browned in spots, about 3 minutes.
- Lightly brush top with canola oil; sprinkle with salt.
- Repeat process, re-oiling pan as necessary, until finished.
Nutrition information per serving
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