Onion Flat Bread Food

CHEESY ONION FLATBREAD

Steps:

• Mix 1 cup grated Gruyere, 3 tablespoons softened butter, 2 teaspoons chopped rosemary or thyme, and a pinch of red pepper flakes. Spread on 2 pieces lavash (or other flatbread); top with 1/2 cup thinly sliced red onion. Bake at 425 degrees F on a parchment-lined baking sheet until golden and crisp, 10 minutes. Season with salt; cut into pieces.

CHARRED ONION & WHIPPED FETA FLATBREADS

Steps:

• Combine the flour, 1 tsp salt and the yeast in a large bowl. Make a well in the centre, and tip in 150ml warm water and the olive oil. Mix until combined, then knead on a lightly floured surface for 10 mins. Tip into a lightly oiled bowl, cover and leave to rise for at least 1 hr, or until doubled in size.
• Heat the oven to 200C/180C fan/gas 6. Heat the extra virgin olive oil in a frying pan over a high heat, and fry the onions for about 5 mins until beginning to char, stirring every so often. Tip the onions into a roasting tin with the thyme and honey. Roast for 15 mins until softened.
• Crumble the feta into a bowl with the yogurt, then whisk until smooth and creamy.
• Heat a dry frying pan over a medium heat. Divide the dough into four to six balls and roll out each into a 1cm-thick circle on a lightly floured surface. Fry, one at a time, for 2 mins on each side until cooked through and lightly charred. Top with the feta yogurt, harissa, roasted onions, a bit of extra thyme and honey, and a pinch of sea salt.

BRIE & CARAMELIZED ONION FLATBREAD

Steps:

• Grease a 15x10x1-in. baking pan; set aside. In a large skillet, heat butter over medium heat. Add onions; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 25-30 minutes or until deep golden brown, stirring occasionally. Add garlic; cook and stir 1 minute longer., Preheat oven to 425°. Add brown sugar, vinegar, salt and pepper to onion mixture. Cook and stir 5 minutes longer. Press dough into a 12x10-in. rectangle onto prepared pan. Top with onion mixture and cheese. Bake 20-25 minutes or until golden brown. Let stand 10 minutes before cutting.

ONION FLAT BREAD

Steps:

• Mix yeast into the warm water,add sugar& salt.
• Stir in the flour.
• Knead& let rise tell double.
• Grease 2 pie plates.
• Press 1/2 the dough into each plate.
• Spread the top of each with butter.
• Sprinkle the onion on top.
• Sprinkle each with some salt& paprika.
• Bake 450 degrees 20 minutes.

ONION-STUFFED FLAT BREAD

Steps:

• Filling: Combine all ingredients in a bowl.
• Dough: Pulse flour and salt in food processor until combined.
• Add 1 1/4 cups water, and process 2 minutes, or until smooth.
• Cover, and let stand 10 minutes.
• Roll dough into 8 balls, then dust with flour. Roll out each ball into a 3-inch circle.
• Place 2 tablespoons filling in center of each circle. Join dough edges together, and crimp tightly. Dust with flour once more. Place crimped-side down and roll into 6-inch circles.
• Oil iron griddle or heavy skillet, and heat over medium heat.
• Cook 1 dough circle for 1 to 2 minutes, or until bottom browns and is firm. Flip, and cook 1 to 2 minutes more.
• Lightly oil top of flat bread with 1/2 teaspoon oil. Turn over, and oil second side, pressing on flat bread several times to brown evenly. Repeat with remaining dough balls and oil.
• Serve hot or at room temperature.

ONION FLATBREAD

Steps:

• Press 12 ounces pizza dough into an 8-by-12-inch rectangle on a floured parchment-lined inverted baking sheet. Rub with 2 tablespoons olive oil, then top with 1/2 cup shredded cheddar and 1/2 thinly sliced red onion. Slide the parchment onto a preheated pizza stone or baking sheet in a 475˚ F oven; bake until browned, 9 to 11 minutes. Top with sea salt and chopped parsley.

ONION FLATBREAD

Steps:

• Heat oven to 500°F (if you can't heat the oven this high without broiling, heat to 475°F).
• On lightly floured surface, shape pizza dough into 14-inch oval. Place on cornmeal-dusted or parchment-lined baking sheet. Spread with mustard, then top with provolone.
• In large bowl, toss onions, fennel, thyme, oil and 1/2 teaspoon each salt and pepper; fold in fontina. Scatter over dough and bake until crust is golden brown and vegetables are just tender, 10 to 12 minutes. Sprinkle with parsley before serving.

ONION-FENNEL FLATBREAD

Steps:

• Melt 1/4 cup butter in heavy medium skillet over medium-low heat. Add onion and sauté until very tender, about 15 minutes. Transfer to large bowl of electric mixer fitted with dough hook.
• Add 1 cup warm water to onion. Mix in yeast, sugar and salt. Using mortar and pestle, crush 2 teaspoons fennel seeds. Add to onion mixture. Mix in enough flour 1/2 cup at a time to form medium-soft dough. Knead dough on floured surface until smooth and elastic, about 4 minutes. Allow dough to remain on floured work surface; cover with towel and let stand until beginning to rise, about 20 minutes.
• Butter heavy large baking sheet. Knead dough briefly. Divide dough into 4 equal pieces. Form each piece into ball; flatten into 3/4-inch-thick round, about 5 inches in diameter. Arrange rounds on prepared baking sheet. Rub tops with remaining 2 teaspoons butter. Sprinkle remaining 2 teaspoons whole fennel seeds evenly over rounds and press gently to adhere. Cover with towel. Let rise in warm draft-free area until puffy, about 30 minutes.
• Meanwhile, preheat oven to 450 °F. Bake breads until golden, about 25 minutes. Serve warm.

MUSHROOM AND ONION FLATBREAD PIZZA

Steps:

• Heat oven to 400ºF.
• Toss vegetables with thyme, garlic and 1 Tbsp. oil; spread onto rimmed baking sheet. Bake 20 min.
• Brush bread with remaining oil; top with vegetables and cheese. Place directly on oven rack.
• Bake 10 min. or until edge of crust is golden brown.

PLAKOPSY (GREEK FLATBREAD WITH CHEESE AND SPRING ONIONS)

Steps:

• Mix the water, egg and a pinch of salt together in a large bowl. Gradually add the flour, mixing it in with a fork first and then with your hands.
• Flour your work surface really well and knead the dough until it stops sticking to your hands.
• Mix the feta with the spring onions. Taste and add salt only if needed. Divide the filling into 4 portions.
• Divide the dough into 4 pieces. Flour the work surface well and roll one piece of dough out as thinly as you can into a 12 inch circle. Moisten the top of the sheet with a little sunflower oil. Take one-quarter of the filling and spread most of it over the rolled-out dough, leaving about a 2 inch border. Then fold two opposite sides of the dough inwards to overlap, brush with a little more oil and sprinkle over the remaining filling, then fold the other two sides over to form a square. Flour and lightly roll over the folded bread, then set aside.
• Repeat with the rest of the dough pieces and filling.
• Heat the 50 ml (2 oz) sunflower oil in a large frying pan and fry the breads, one at a time, for 3 minutes on each side, lowering the heat if you see them catching a bit.
• Let the breads cool for a minute and then eat with some kefir or ayran (a salty yogurt drink).