Monday, October 21, 2013

Recipe: Quick & Easy Onion Flatbread

At our Los Angeles Bed and Breakfast, we like to serve a variety of homemade fare; from fresh chocolate chip cookies, to egg casseroles and homemade muffins, to flavorful dips and appetizers. Our latest scoop of delicious is this quick and easy Onion Flatbread. You can serve it with hummus, our Tomato & Feta Dip or even a bowl of soup. This hearty (and mild flavored) bread can stand up to the most powerful flavors. Easy to make and even easier to enjoy! Bon Appetit!

The four stages of flatbread

 Onion Flatbread

2 1/4 c. flour
3/4 tsp. salt
1/3 c. cold butter
1 egg, beaten
1 T. onion powder
1/2 c. milk

Combine onion powder and milk in a small bowl and allow to soak for a few minutes.

In a mixing bowl, combine flour and salt. Cut in butter. Add egg and onion powder/milk mixture. Knead into a smooth, soft dough, adding additional flour if needed.

Divide dough in half. On a lightly floured surface roll each piece of dough into a large rectangle, at least 1/4 in. thick but not more than 1/2 in. thick.

Using a pizza cutter or butter knife, cut dough into 2x2in. squares. Place squares on a lightly greased, lightly salted cookie sheet or jelly roll pan. Use a fork to prick each square several times before baking.

If desired, top with sauteed onions and/or poppy seeds and/or other seasonings prior to baking.

Bake at 450 degrees for 10-14 minutes, until golden and cooked through (but not hard or dark). Remove to wire rack to cool.










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