Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Active dry yeast

  2. 1 tablespoon 15ml Honey

  3. 1/2 cup 118ml Warm water - (110 to 115 f)

  4. 2 1/2 cups 156g / 5 1/2oz Unbleached all-purpose flour - (to 3 1/2 c.)

  5. 1 cup 62g / 2 1/5oz Onion (large)

  6. 6 tablespoons 90ml Olive oil

  7. 1/2 cup 118ml Buttermilk

  8. 1 tablespoon 15ml Baking powder

  9. 2 teaspoons 10ml Salt

Instructions Jump to Ingredients ↑

  1. Here's another version of flatbread, this one with a terrific grilled onion flavor. If you have a gas grill, it's no problem to grill the onion ahead of time. If you have a charcoal grill, either plan ahead and grill the onion ahead of time, or saute the onion in a little butter or olive oil for a similar, though not as wonderful, flavor. You can also make this recipe without the onion altogether.

  2. In a food processor fitted with the dough blade, combine the yeast, honey, water, and 1/2 cup of the flour. Process to mix well. Set aside to rise in the bowl until doubled in bulk, about 30 minutes.

  3. Meanwhile, to grill the onion, skewer it, brush it with 1 tablespoon of the olive oil, and grill it over a preheated grill, turning occasionally until tender and well browned, about 10 minutes. Finely chop. Alternatively, finely chop the onion and saute in oil until tender and well-browned, about 10 minutes. Set aside.

  4. Add the onion, buttermilk, 3 tablespoons of the olive oil, the baking powder, and salt to the food processor. Process to mix. Add the remaining flour, 1/2 cup at a time, and mix until a soft, kneadable dough is formed. Turn out onto a very lightly floured surface and knead until the dough is smooth and elastic. Place in a lightly oiled bowl, cover, and let rise until doubled in bulk, about 1 hour.

  5. Prepare a medium fire in the grill.

  6. Divide the dough into 8 balls. Lightly oil a work surface. Pat one of the balls into an oval. Roll out as thinly as possible. Brush the remaining olive oil on both sides. Place on a plate while you finish rolling out each ball of dough. The rolled-out rounds of dough can be stacked on top of each other.

  7. Place two or more flatbreads on the grill. Grill until the bottom is browned and the top begins to puff up, 2 to 3 minutes. To avoid scorching, check the bottoms after 1 minute and move to a cooler spot on the grill if the breads are cooking too fast. Flip the flatbreads and grill for 1 to 2 minutes more, until golden with brown spots. Remove from the grill and stack in a basket while you continue to grill the remaining flatbreads.

  8. Serve immediately.



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