Onion-Rye Flatbreads

Name: Onion-Rye Flatbreads
Cook time: 30 min
Total time: 3 hr (includes cooling)
Yield: Makes 8 to 10 servings
Ingredients: 1 large onion, finely chopped (1 1/4 cups); 1/4 cup extra-virgin olive oil; 1 1/2 teaspoons salt; 1 (1/4-oz) package active dry yeast (2 1/2 teaspoons); 1 tablespoon honey; 1 cup warm milk (105 - 115°F); 2 cups all-purpose flour plus additional for kneading; 1 cup rye flour; 3/4 teaspoon cracked black pepper; Cornmeal for sprinkling; 1 large egg yolk, lightly beaten with 1 tablespoon water; 2 teaspoons caraway seeds

October 21, 2004

Cooks' notes:

Ball of dough can be allowed to rise in the refrigerator, bowl covered with plastic wrap (instead of kitchen towel), up to 1 day. Bring to room temperature before shaping. • Flatbreads can be baked 1 week ahead, cooled completely, and frozen, wrapped in foil. Thaw, then reheat, wrapped in foil, in a preheated 350°F oven until warm.

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