Greek Onion & Tomato Flatbread

This flatbread was delicious.  This makes a large amount of dough- more than I can fit into my oven at one time, anyway, so I divided it in half, put each on a sheet of parchment, and then baked them on a hot pizza stone in my oven, one at a time.  This helped get that crispy crust and they were done in less than 15 minutes each.  My husband and I ate the one covered in delicious caramelized onions and tomatoes.  I made the kids a "plain" one drizzled with olive oil, black pepper, and Parmesan cheese.  They loved it!  We had this with this Lemon, Chicken & Orzo Soup.

Greek Onion & Tomato Flatbread (Ladenia Milou)

adapted from Tara's Multicultural Table

2 1/4 teaspoons (7g) active dry yeast
1 1/2 cups (360 ml) warm water (105-115 degrees F)
1 3/4 cups (205g) bread flour (I had no bread flour, but used some ww pastry)
1 1/2 cups (170g) all purpose flour
1 1/2 teaspoons salt, divided
1/4 cup extra virgin olive oil
2 large onions, thinly sliced
2 large tomatoes, seeds removed and diced (or equal amount of cherry tomatoes- no need to seed)
1 teaspoon black pepper
2 teaspoons dried oregano

1.  In the bowl of a large food processor fitted with a dough blade or a large bowl, sprinkle yeast over warm water. Let sit until foamy, about 5 minutes.

2.  In a medium bowl, mix together the flours and 1 teaspoon salt. Slowly incorporate the flour into the foamy yeast until dough comes together. If too wet, add more flour. If too crumbly, add more warm water. Knead the dough until soft and elastic. The dough should easily pull away from the sides of the bowl. If using a food processor, remove dough and place in large, lightly oiled bowl. Cover and let rise until doubled, about 1 hour.

3.  In a large saute pan, drizzle olive oil over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add tomatoes and increase heat to medium high. Cook, stirring often, until most of liquid has evaporated. Remove pan from heat and let cool.

4.  Preheat oven to 325 degrees F and lightly grease a 15 inch long baking sheet.  (If using a pizza stone, set it in oven before preheating, and preheat to 400 degrees F.)  On a lightly floured surface, roll dough to fit size of pan. Transfer to prepared baking sheet, cover, and let rise until puffy, about 15 minutes.  (OR- prepare two sheets of parchment paper to fit your pizza stone.  Right on the parchment, stretch/roll/pat out your dough to fit the parchment).

5.  Evenly spread cooked onions and tomatoes over the risen dough. Sprinkle with remaining salt, black pepper, and oregano. Bake in preheated oven until golden and onions begin to caramelize, about 15-20 minutes if using pizza stone (or until dough is done).  Longer for a large baking sheet full of dough.  Let sit for 5 minutes before slicing and serving.

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