CRISP ROSEMARY ONION FLATBREAD

By PamCallan

Ingredients

• 1 cup unbleached white flour
• 3/4 cup whole wheat flour
• 1 Tbsp. finely chopped fresh rosemary
• 1 tsp. baking powder
• 3/4 tsp. salt
• 1/2 cup water
• 2 Tbsp. olive oil
• 1/4 cup finely chopped onion
• Flakey sea salt

Details

Servings 8

Preparation

Step 1

dPreheat oven to 450 degrees F, placing rack in the middle of oven.
Stir together flours, rosemary, baking powder, and salt in medium bowl. Add water and oil, stir until a dough forms. Knead gentle on floured surface 4-5 times.
Divide dough into 3 pieces and roll out one piece (keep remaining dough balls covered with plastic wrap) on a sheet of parchment paper into a thin 10 inch round.
Lightly brush dough round with olive oil, sprinkle with sea salt and chopped onions. Slide parchment paper with cracker round onto baking sheet and bake until golden and browned in spots 8-10 minutes. Remove flatbread to rack and cool. Repeat with other 2 dough balls.
Break into pieces to serve.