Learn how to make Onion Flaxseed Flatbread, one of Rita's recipes for colorectal cancer.

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


  1. Combine water and yeast in large bowl; let stand 5 minutes. Add sugar and ½ teaspoon salt, stirring until dissolved.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.