Italian Onion Flatbread Recipe
This is a very interesting and good recipe of Italian Onion Flatbread. Italian Onion Flatbread makes a yummy Appetizer. Just try it once, and you'll no doubt want to prepare this for your friends again.
Ingredients
1 1/4 cups water
1/4 cup dried minced onion
2 1/2 to 3 cups all purpose flour
1 package active dry yeast
1/2 teaspoon salt
1 tablespoon olive oil or cooking oil
Nonstick spray coating
1 teaspoon poppy seed or sesame seed
Directions
In a saucepan combine the water and dried onion; let stand 10 minutes.
Heat to 120° to 130°.
In a small mixer bowl combine 1 cup flour, the yeast, and salt.
Add onion mixture and oil to flour mixture.
Beat with electric mixer at low speed for 30 seconds.
Beat on high speed 3 minutes.
Stir in as much of the remaining flour as you can.
On a lightly floured surface knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes).
Shape into a ball.
Place in a bowl sprayed with nonstick coating; turn once.
Cover; let rise in warm place till double (about 1 hour).
Punch dough down.
On a lightly floured surface divide dough into thirds.
Cover; let rest 10 minutes.
Roll each portion of dough into a 12 inch circle.
Wrap dough around rolling pin; unroll onto a baking sheet sprayed with nonstick coating.
Brush dough with water and sprinkle with poppy or sesame seed.
Cover; let rise till nearly double (35 to 40 minutes).
Bake, one at a time, in a 400° oven 12 to 15 minutes.
Heat to 120° to 130°.
In a small mixer bowl combine 1 cup flour, the yeast, and salt.
Add onion mixture and oil to flour mixture.
Beat with electric mixer at low speed for 30 seconds.
Beat on high speed 3 minutes.
Stir in as much of the remaining flour as you can.
On a lightly floured surface knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes).
Shape into a ball.
Place in a bowl sprayed with nonstick coating; turn once.
Cover; let rise in warm place till double (about 1 hour).
Punch dough down.
On a lightly floured surface divide dough into thirds.
Cover; let rest 10 minutes.
Roll each portion of dough into a 12 inch circle.
Wrap dough around rolling pin; unroll onto a baking sheet sprayed with nonstick coating.
Brush dough with water and sprinkle with poppy or sesame seed.
Cover; let rise till nearly double (35 to 40 minutes).
Bake, one at a time, in a 400° oven 12 to 15 minutes.
