Grilled Green Onion Flatbread

• 1 teaspoon active dry yeast
• 1/2 teaspoon sugar
• 1/2 cup warm water, about 110 degrees F
• 1 1/4 cups all-purpose flour, plus more as needed while kneading
• 1/2 teaspoon salt
• 2 tablespoons minced green onions
• 2 tablespoons warm melted butter
• 4 tablespoons olive oil
• Essence, recipe follows
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

1. In a glass measuring cup, combine the yeast and sugar.
2. Add the water and stir well.
3. Let rest until foamy, about 5 minutes.
4. Sift together the flour and salt into a large bowl.
5. Add the green onions and toss to coat.
6. Make a well in the center of the flour and pour the yeast mixture, 2 tablespoons warm butter, and 2 tablespoons of the olive oil into the center.
7. Mix together with your fingers until a smooth dough forms that is just slightly sticky, working in a small amount of additional flour if needed.
8. Transfer dough to a lightly floured surface and knead for 3 minutes.
9. Oil a small bowl with 1 teaspoon of the remaining teaspoon of butter and place the dough in the bowl, turning to coat.
10. Cover the bowl with plastic wrap or a damp kitchen towel and let rest in a warm, draft free space until doubled in size, about 1 hour.
11. Preheat a grill to high and lightly grease the grill grates.
12. Divide the dough into 6 equal pieces and transfer to a lightly floured work surface.
13. Using a lightly floured rolling pin, gently roll each portion of dough into a circle about 5 or 6 inches in diameter.
14. Transfer the dough circles to the preheated and greased grill and cook until slightly puffed, lightly golden and marked on both sides, about 3 minutes per side, depending on your grill.
15. Transfer to a serving platter and drizzle with the remaining olive oil.
16. Sprinkle lightly with Essence, to taste, and serve immediately.
17. Combine all ingredients thoroughly.
18. Yield: 2/3 cup
19. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

active dry yeast, sugar, warm water, flour, salt, green onions, butter, olive oil, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/grilled-green-onion-flatbread-recipe.html (may not work)