Caramelized Onion Flatbreads
October 16, 2014
Categories: Breads, Onions, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian Water, Flour, Flatbread, Vegetarian Dinner, Vegan Dinner, more
"From EatingWell: September/October 2011. Fresh from the skillet, these flat breads are perfumed with intense sweet caramelized onions. They’re wonderful dipped into a little soup or to serve alongside a saucy curry. They’re quite simple to make—to speed up the process use two skillets or a griddle so you can cook twice as many at once."
- Serving Size: 1 (92.2 g)
- Calories 104
- Total Fat - 3.1 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 192.1 mg
- Total Carbohydrate - 17.3 g
- Dietary Fiber - 1.9 g
- Sugars - 1.6 g
- Protein - 2.6 g
- Calcium - 81.9 mg
- Iron - 0.6 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.1 mg
Step by Step Method
HOW TO CARAMELIZE ONIONS
Heat 2 tablespoons olive oil in a medium skillet over high heat.
Add 2 cups sliced onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes.
Reduce the heat to low, add 2 tablespoons water and cook, stirring frequently, until the onions are golden brown and very soft, about 15 minutes.
Cover and refrigerate for up to 3 days. Makes about 1/3 cup.
Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Make a well in the center of the dry ingredients, pour in water and 2 tablespoons oil and whisk just until smooth. Stir in caramelized onions.
Heat a large nonstick skillet over medium-high heat. Lightly brush the pan with some of the remaining 1 tablespoon oil. Using about 1/4 cup batter for each, pour the batter for 2 flatbreads into the pan and spread each into an approximately 5-inch circle using the back of a spoon.
Sprinkle with a pinch of flaky salt (if using) and cook until the bread looks bubbly and mostly dry, 1 1/2 to 2 minutes. Flip and cook until golden on the second side, 1 to 2 minutes more.
Remove from the skillet and wrap in foil to keep warm.
Reduce the heat to medium, brush the pan with more oil and cook 2 more flatbreads, reducing the heat as necessary to prevent over browning. Repeat in 3 more batches with the remaining oil and batter.
- Two skillets or a griddle