Caramelized Onion Flatbread

    Dah lama sungguh tak meroti. BM tu dah lama kemain cuti. Bukan taknak buat sebenarnya tapi pikir2 lama nak habiskan tu yang terputus angin nak menguli. Tapi bila teringin nak makan kena la buat. Tak guna BM pun cuma guna hook mixer aje. Cheq sue buat setengah adunan aje.   Mula-mula plan nak buat focaccia tapi entah di mana simpan resepinya. Jadi flatbread ni sebagai pengganti kerana resepinya lebih kurang sama. Memang elok jadinya, gebu dan ringan. Cuma bawang tu dah tak jadi karemel dah jadi hangit lak kejadiannya. Bila dah bakar lagi lah hangit pulak. Tapi takpelah, tercapai jugak nak makan roti yang ala-ala focaccia tu. Masa panas-panas tu memang sedap sungguh. Untuk roti ni cheq sue buat ala-ala pizza, takde sebiji2 macam bun tu...   Resepi ni kalau buat base pizza pun sedap cheq sue rasa. Mudah, senang dan sedap. Lepas ni memang nak try la buat pizza guna resepi ni. Nampak pun dah sedap, kalau jadi memsti lagi sedap. Kawan-kawan memang kena cuba ni tau. TQ pada T&T yang berkongsi roti ni. Wassalam.

 

CARAMELIZED ONION FLATBREAD

Source : Treat n trick

Yield    :    6 flatbread

2 C  all purpose flour
1 tsp sugar
1 tsp instant yeast
3/4 C warm water
2 tablespoon oil
1/2 tsp salt

TOPPING
2 big onion sliced
2 tablespoon butter/oil

METHOD
In a large skillet, over medium heat, cook onion in two tablespoon of butter, stirring occasionally until tender and about to turn brown.  This takes time,  so be patient.
Place flour, sugar, salt, oil and instant yeast into a mixing bowl.
Gradually add water to form into soft dough.
Knead dough by hand for 8 minutes until smooth, transfer into covered and oiled bowl, let rise until double for 1-1.5 hour.
Punch dough down,  roll out about 1/4 in thick on floured board and cut out into round. I get  6 flatbread of 4 in diameter.
Lightly press  with your finger into the center dough to make indentations leaving 1 in border. Sprinkle the onion slices over the top. Repeat with the rest of the dough.
Place the dough onto baking sheet, I used 2 baking sheets and rest the dough for 45 minutes. Towards the end of rising time, preheat oven @ 180C.
Bake the bread for 15 minutes or until  lightly browned.
Transfer onto rack to cool.