Caramelized Onion Flatbread (Print Version)
# Ingredients:
→ Dough Ingredients
01 -
3 cups plain flour
02 -
1 teaspoon table salt
03 -
1 packet active dry yeast (7g)
04 -
2 tablespoons cooking oil
05 -
1 cup warm water
06 -
1 teaspoon granulated sugar
→ Topping Ingredients
07 -
2 tablespoons oil for cooking
08 -
2 onions, chopped finely
09 -
A pinch of salt and cracked black pepper
10 -
2 tablespoons poppy seeds
# Instructions:
01 -
Dump the flour, yeast, sugar, and salt into a big bowl and give them a quick mix. Pour the warm water and oil in the middle, then give everything a good stir with a wooden spoon. Bring it all together into a rough dough and turn it out onto a floured surface. Knead by hand for about 10 minutes until it’s smooth, stretchy, and bounces back when prodded. Your arms might feel it, but you’re doing it right!
02 -
Take a clean bowl and lightly coat it with some oil. Pop your dough ball in and roll it around to oil it up. Cover the bowl with a damp cloth and set it somewhere warm where there’s no chilly air. Leave it to puff up until it’s doubled in size, about an hour, depending on the room temperature.
03 -
While the dough is growing, heat a skillet over medium and add oil. Toss in the onions, stirring them to get fully coated. Then here’s the secret: let them cook low and slow for 15-20 minutes, stirring now and then, until they turn soft, golden, and sweet. Sprinkle salt and pepper over the top, and let the goodness cool.
04 -
As the dough’s just about ready, preheat your oven to 400°F (200°C). Grab a baking tray and give it a layer of parchment paper.
05 -
Once the dough has risen, gently punch it down to knock the air out. Split it into 8 even portions (using a bench scraper makes this easy). Roll each one into a ball, then flatten and stretch it out into a round disk about 1/4-inch thick. Use your hands or grab a rolling pin—both work fine!
06 -
Place the stretched dough pieces onto the prepared tray with some room between each. Take a spoonful of caramelized onions and spread them over each piece. Sprinkle on the poppy seeds generously, then slide the tray into the hot oven. Bake for 15-20 minutes, until the edges are golden and the flatbreads are cooked all the way through.
07 -
Let the warm breads cool on the tray for a few minutes before diving in. They taste fantastic while still warm, but even at room temperature, they’re hard to resist. Share, tear, and enjoy every bite!
# Notes:
01 -
Goes great with dips like baba ganoush, hummus, or labneh.
02 -
You can make the dough a day before, pop it in the fridge, and let it rise slower. The flavor gets even better!
03 -
For a tweak, toss some rosemary or thyme in with the onions while they cook up.