The onion flatbread without yeast is a very simple and tasty appetizer: it is prepared in a few minutes, while the baking requires at least half an hour. I have prepared several versions of these flatbreads and it’s not easy to say which one is the best. My favorite is the potato flatbread. They are all equally good. In my oven, however, no matter how I bake them they don’t come out crunchy like sometimes seen in social videos. I don’t know. Do yours turn out crispy? If so give me some tips. Anyway even like this we liked the onion flatbread. Served with the aperitif together with crackers, peanuts and a few other nibbles is a nice way to wait for dinner.
Don’t miss
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 5/8 cups 00 flour (all-purpose)
- 1 cup water
- 4 white onions
- to taste salt
- to taste dried aromatic herbs (or fresh basil when in season)
- 1 tbsp extra virgin olive oil (generous)
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Baking pan 14 x 10 inches approx
- 1 Cutting board
- 1 Knife
Steps
Peel the onions and slice them thinly. In a bowl prepare the batter by mixing water, salt and oil well until you obtain a smooth, homogeneous, lump-free mixture. Lightly grease the baking pan and arrange the onions in it. Pour the batter over and spread it evenly. Sprinkle with the herbs, if desired with some breadcrumbs and another drizzle of oil, and bake in a conventional oven preheated to 356 °F for 30 minutes.
Notes
Recipe source HERE.
