A - This is the Onion Flatbread recipe, but I think it's way more versatile and can be made with whatever vegetable, so I also have the other flatbread recipe from the same guy to work from. I can imagine this making a good meal with hummus.
1 - This was pretty tasty. But the baking time is longer than listed. And an important detail is to keep the the batter layer pretty thin. Essentially it's dehydrating the dough while caramelizing the onions in the oven. The dough should be crisp and the middle a bit chewy. I think.
2 - Getting the middle to bake properly is challenging. This last time, the batter was very unevenly distributed, some of the edges overbaked and other parts underdone. I looked into other examples of this same recipe and have added a link to one where the batter is poured into the pan before distributing the sliced onion. I like the onion covered in batter. I wonder if I can do something in between, either just try it like the Italian recipe recommends or dredge the onion in the batter but pour the excess batter in the pan first, the spread the battered onion?
3 - This time 'round, I battered the onion, arranged them in the pan, then poured the batter on top. I still got some areas that had thicker batter than others which I'd like to even out, so I next time I will use a very large bowl (part of the challenge this time was tossing the onions in a regular sized mixing bowl), batter the onions, pour out any excess batter into the pan first, then arrange the onion on top. If the batter is thin on the onion is not big deal since the Italian recipe doesn't even do that.
1½ cups (350g) water
1⅔ cups (200g) flour
¼ cup (50g) olive oil + extra for drizzling
1 tsp salt
2 onions (17oz/500g), sliced thin
⅓ cup (40g) grated parmesan
2 Tbsps. (20g) cornmeal
- Preheat the oven to 425°F (or 400?).
Soak the onions in cold water for 5-10 minutes. Drain well.Meanwhile,in a large bowl, whisk together the water, flour, olive oil, and salt until the mixture is smooth and forms a fairly liquid batter.- Stir in the drained onions to coat.
- SEE NOTE 3 ABOVE Line a baking tray with parchment paper,
drizzle with olive oil, and pour the batter into the tray, holding back or setting aside the onion (I used a collander). Use a spatula for spreading the batter out evenly. - Arrange the onion pieces evenly across the pan.
- Combine the parmesan and the cornmeal in a small bowl and evenly sprinkle on top.
- Finally drizzle a little olive oil on top to give extra flavor and crispness.
- Bake for 60 to 90 minutes or until golden and crispy on the edges.
- Serve warm (not hot!).
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