Onion Flaxseed Flatbread
- 1 cup warm water
- 1 package dry yeast
- 1 teaspoon sugar
- ¾ teaspoon salt, divided
- 1½ cups all-purpose flour, divided
- ¾ cup whole wheat flour
- ¼ cup ground flaxseed
- 4 teaspoons olive oil, divided
- 2 large onions (1½ lbs.), thinly sliced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- ¼ teaspoon coarse-grain salt
- Combine water and yeast in large bowl; let stand 5 minutes. Add sugar and ½ teaspoon salt, stirring until dissolved.
- Stir in 1 cup flour, whole wheat flour and ground flaxseeds until soft dough forms. Roll out dough on lightly floured surface and knead until smooth and elastic, about 8 minutes; adding remaining flour as needed to prevent dough from sticking.
- Place dough in large bowl coated with vegetable cooking spray, turning to coat. Cover with cloth and let rise in warm place for 1 hour or until doubled in size.
- While dough rises, heat 2 teaspoons oil in large nonstick skillet over medium-low heat; add onions and ¼ teaspoon salt. Cover and cook for 30 minutes or until onions are tender. Increase heat to medium high heat; uncover and cook 8 to 10 minutes, stirring often, until onions are golden brown and most of liquid has evaporated. Stir in thyme. Cool slightly.
- Punch dough down. Coat a 15x10-inch jelly roll pan with cooking spray. Pat dough into pan into rectangular shape; spread onion mixture evenly over the dough. Cover and let rise in warm place, free from drafts, for 1 hour or until doubled in size.
- Preheat oven to 400 degrees. Bake 25 to 30 minutes or until lightly browned. Brush top with remaining 2 teaspoons oil and sprinkle with coarse salt. Cut into 15 pieces. Serve warm or at room temperature.