Onion Flat Bread

Other

This flat bread works well on a pizza stone set on the grill. Be sure that the stone is well heated before placing the onion bread on to bake. This can be a very useful and interesting addition to your outdoor-cooking repertoire. Flat bread works great for wraps, hot dogs, and such. Vegetarians in your crowd can fill these flat breads with salad fixin's and cheese while the rest of you chow down on burgers and still have something warm with the rest of you.

Ingredients/Shopping List
• 1 cup warm water
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon olive oil
• freshly cracked black (or mixed) pepper
• ½ ounce dried yeast dissolved in 1 tsp. warm water
• 12 ounces flour
• 1 egg, beaten lightly
• coarse sea salt or kosher salt
• chopped onion, for sprinkling

Directions

Stir salt, sugar and olive oil into warm water.

Dissolve yeast in one tablespoon of warm water and add to mixture.

Add flour gradually, mixing and kneading until smooth and elastic.

Cover, and allow to rise overnight in a warm place, free from draft.

The next day, knead the dough and divide into balls about the size of a tennis ball. Roll each one out to about 1/2" thickness.

Brush with egg yolk diluted in two tablespoons water and sprinkle with coarse salt and chopped onion, and finally, coarsely cracked pepper. Pierce the dough several times with a fork so that it will remain flat.

Bake on a lightly floured baking sheet in a 400°F oven for about 20 minutes until onions are brown and crust is crisp and golden.