The yeast-free onion flatbread, delicious and ready in minutes (but it needs some time in the oven) is perfect for an appetizer or starter. Flour, water, oil, Parmesan, salt, sliced red onions, and into the oven it goes. Don’t like onions? No problem, as you can use any vegetable you prefer: pumpkin, zucchini, potatoes, cherry tomatoes. You can also make a nice mix, for example, potatoes and speck or potatoes and zucchini. Meanwhile, let’s see how to make the onion flatbread.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 red onion (or two if small)
- 1 1/4 cups water
- 1 egg
- 1 1/2 cups flour
- 2 tbsps extra virgin olive oil
- 1/4 cup grated Parmesan
- 1 pinch salt
Tools
- 1 Bowl
- 1 Hand Whisk
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Baking Tray 14 x 10 inches approx.
Steps
Peel the onion and slice it into rings. In a bowl, use a hand whisk to mix the water with the oil and the egg. Add the flour and mix well, aiming for a smooth batter without lumps. Add the grated Parmesan, a pinch of salt, and the onion rings. Grease a baking tray well (if you use parchment paper, you’ll still need to add oil) and pour in the prepared mixture. Bake in a preheated oven at 390°F (200°C) for 30/35 minutes: it should be nicely golden.
Cut the flatbread into rectangles and serve. It’s excellent hot or warm.
Notes
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The recipe is always the same: the base, which I then modify from time to time by changing the vegetables, is that of the potato flatbread.
