Appetizers · Recipe

Savoury Onion Flatbread

This Savoury Onion Flat-bread recipe is super easy and very tasty to make. It works great as an appetizer, or as an accompaniment to a main course soup. I served it with my boyfriend’s favourite, tomato soup, as dinner tonight and it was a hit! If you would like to give it a try, please let me know how it goes!


Pinch granulated sugar

2/3 cup (150 ml) warm waterwpid-20150607_200238.jpg

2 tsp (10 ml) active dry yeast

1 1/2 cups (375 ml) all-purpose flour (approx.)

1/2 tsp. (2 ml) salt

1/4 cup (50 ml) vegetable oil

2 onions, very thinly sliced

1/4 cup (50 ml) red wine vinegar

2 tbsp. (25 ml) liquid honey

3/4 cup (175 ml) freshly grated Parmesan cheese


1 tbsp. (15 ml) fresh Thyme Leaves or 1 tsp. (5 ml) dried


  1. In measuring cup, stir together sugar and water. Sprinkle yeast on top and let sit in warm place for about 5 minutes or until bubbly and doubled in volume
  2. In a large bowl, combine flour and salt. Make well in centre and pour in 2 tbsp. (25 ml) of the oil. Stir yeast mixture briskly and pour into well. With fork, gradually blend flour into liquid mixture to form dough; gather into ball. Turn out onto lightly floured surface and knead about 5 minutes, adding just enough extra flour to make soft, slightly sticky dough. Place in greased clean bowl, turning to grease all over. Cover with greased wax paper, then tea towel. Let rise in warm draft free place until tripled in bulk, about 1 1/2 hours. Dough can be left to rise up to 3 hours
  3. In medium bowl, combine onions, vinegar and honey; let stand at least 1 hour, stirring occasionally
  4. On lightly floured surface, punch down dough, knead in 1/4 cup (50 ml) of the cheese. Form into ball and cover with bowl; let stand for 10 minutes
  5. On lightly floured surface, roll out dough to 10-inch (25 cm) circle. Lightly sprinkle baking sheet with cornmeal; place dough on top. Make indentations all over with fingertips. Drain onions and scatter over dough. Sprinkle with remaining 1/2 cup (125 ml) cheese, thyme and remaining 2 tbsp. (25 ml) oil. Sprinkle all over with 1 tbsp (15 ml) cold water and bake 425F (220C) for 20 to 25 minutes or until golden. Cut in wedges: serve warm



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