Onion Flat Bread
Chewy all purpose flour version This flat bread is a cross between focaccia and a crisp flat bread. This recipe evolved out of my experiments trying to bake fabulous bialys (I have been baking good ones, but not fabulous...yet....so they are not quite ready for prime time on this blog). I am posting two variations, one made with all-purpose flour and the other made with part white whole wheat and part bread flour (you can use traditional whole wheat flour, it will taste more "whole wheaty," but will work similarly). Aside from the different flours yielding bread of different texture, thickness of the final rolled-out portion and baking time changed the bread from a chewy flat bread to a crispy type flat bread. Crispy whole-wheat/bread flour version Choreography: The dough ingredients are mixed, kneaded and left to rise for an hour. This is not a pretty dough, it is on the "dry side," using less water than usual for 4 cups of flour. It will