Ingredients for Onion Flat Bread
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How to Make Onion Flat Bread
- Activate yeast: In a large bowl, combine 1 cup (240ml) warm water (105-115°F), 1 teaspoon sugar, and 1 teaspoon salt. Sprinkle 2 ¼ teaspoons (1 packet) active dry yeast over the water and let stand for 5-10 minutes until foamy.
- Add flour: Gradually add 3 cups (375g) all-purpose flour, mixing with a wooden spoon or spatula until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add more flour, 1 tablespoon at a time, if the dough is too sticky.
- First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Prepare baking dishes: Grease two 9-inch pie plates with butter or cooking spray.
- Shape the dough: Punch down the dough and divide it in half. Roll each half into a 9-inch circle or press into the prepared pie plates.
- Add butter and onions: Spread each flatbread with 2 tablespoons of melted butter. Sprinkle evenly with 1/2 cup thinly sliced onions.
- Season and bake: Sprinkle each flatbread with 1/2 teaspoon salt and 1/4 teaspoon paprika.
- Bake: Bake in a preheated oven at 450°F (232°C) for 20-25 minutes, or until golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
8g
Fat
6g
Carbs
16g
