0 - 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.
?? red onions, sliced thin (nah, just add to the onion below, but how much more? Probably double?)
2 onions (12oz/340g), sliced thin
¼ cup (50g) olive oil + extra for drizzling
1½ cups water
1 tsp salt
1⅔ cups (200g) flour
⅓ cup (40g) grated parmesan
2 Tbsps. (20g) cornmeal
- Preheat the oven to 425°F.
- 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.
- Line a baking tray with parchment paper, drizzle with olive oil, and pour the batter into the tray, spreading it out evenly.
- Sprinkle the top with the parmesan and the cornmeal.
- Drizzle a little olive oil on top to give extra flavor and crispness.
- Bake for 45-60 minutes or until golden and crispy on the edges.
- Serve warm (not hot!).
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