Caramelized Onion Flatbreads

Prep Time
Cook Time
Ready In

"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."

Original is 10 servings


  • 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


Step 1

Heat 2 tablespoons olive oil in a medium skillet over high heat.

Step 2

Add 2 cups sliced onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes.

Step 3

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.

Step 4

Cover and refrigerate for up to 3 days. Makes about 1/3 cup.


Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Remove from the skillet and wrap in foil to keep warm.

Step 9

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.


  • Foil
  • Two skillets or a griddle

3 Reviews


What a lovely recipe KUW, it was quick and easy to make. The flatbread was delicious with the caramelized onions and garlic. Made exactly as written and wouldn't change a thing. Thank you so much for sharing a new family favorite, Made for Best of 2014 Tag Game.


review by:
(25 Jan 2015)


Made for the What's on the menu? Tag Game, DH & I easily agreed this is the best flatbread variation I've made in the 12 yrs of our marriage. I added garlic to the batter mixture & made the recipe as written otherwise. I'm so happy I found this easy-fix & delicious recipe at artandkitchen's cooking games blog. Thx for sharing it w/us. :-)


review by:
(7 Jan 2015)


This breads are really delicious and easy to prepare.I caramelized the onions as described and for cooking I tried it in the skillet (as described in the recipe) and in the oven under the broiler. Both versions worked very well and were really appreciated. Thanks a lot for posting this recipe!


review by:
(25 Nov 2014)

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