Breads

Onion Flat Bread

  • 1 cup Warm water
  • 1 packages Yeast
  • 1 tablespoon Sugar
  • 2 1/2 to 3 cups Flour
  • 1 tablespoons Olive oil
  • 1/2 teaspoon Salt
  • ONION TOPPING ~
  • 1 large Onion
  • 1 tablespoon Olive oil
  • 1 teaspoons Kosher (coarse) salt

    • Place yeast,1 cup flour, sugar and water in bowl, mix well and let rest 5 minutes. Add oil, salt and enough extra flourto form a soft dough, knead well, adding flour to control stickiness. Place in and oiled bowl, turning to coat top. Cover and let rise until double, about 45 minutes. Turn out on a floured board, divide into six pieces. Let rest while greasing a large cookie sheet. Roll each piece into ovals, about 4x6 inches. Place on cookie sheet 2 inches apart. Cover with a towel and let rise 30 minutes, whilepreparing topping. Slice onion into 1/4inch slices. Place in a bowl and toss with the olive oil. Spread on a baking sheet and bake at 400 for 15 minutes, turning once. Press roasted onions firmly into tops of ovals. Sprinkle with the kosher salt. Bake 15 minutes at 400 or untillightly browned. Serve warm.

    Country Living Feb 1994

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by William Coughenour of Nixa, MO. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!