German cuisine · Dough, Pasta & Rice

Onion Flatbread with Caraway

Flat yeast dough baked on a sheet pan with braised onions, caraway and coarse sea salt, baked until crisp.

Ingredients · for 6 servings

• 450 g flour
• 1/2 cube fresh yeast (or 7 g dry yeast)
• 260 ml lukewarm water
• 5 tbsp olive oil
• 1 tsp sugar
• 1 tsp salt
• 1 kg onions
• 2 tsp caraway seeds
• 1 tsp coarse sea salt
• Salt, pepper

Instructions

1. Dissolve the yeast with the sugar in the lukewarm water, knead with the flour, 2 tbsp olive oil and salt for 8 min and let rise covered for 45 min, until the dough has doubled.
2. Halve the onions and cut into thin strips; heat the remaining olive oil in a wide pan.
3. Sauté the onions over medium heat for 12–15 min, stirring occasionally, until they collapse and turn light golden, then season with salt and pepper and let cool.
4. Preheat the oven to 220°C (430°F) top/bottom heat, stretch the dough thinly to the edges on an oiled sheet pan and press dimples into it with your fingertips.
5. Spread the onions evenly, sprinkle with caraway and coarse sea salt, and bake the flatbread for 20–25 min, until the edge is crisp and the onion tips are dark.
6. Let the flatbread rest for 5 min, cut into wide strips and serve warm as a side dish or snack.