Flatbread and bread with onion
Last Saturday, I wanted to make onion bread because I really enjoy that combination. After I finished kneading and the dough had risen, I got the idea to also try some quick flatbreads in the pan, not just oven bread. I rolled out some thin flatbreads, and with what was left, I baked a small loaf. Both options turned out well and were served with a simple salad.
Quick Info
Total time: approximately 2 hours 30 minutes
Preparation time: 20 minutes
Rising time: 1 hour 30 minutes
Cooking time: 30-40 minutes (the flatbreads cook quickly, while the bread takes longer in the oven)
Servings: 10 flatbreads + 1 small loaf
Difficulty: easy to medium
Recipe type: homemade bread, flatbreads for any meal
Ingredients
1 kg white wheat flour
1 packet dry yeast (approx. 7 g)
2 teaspoons sea salt
1 teaspoon sugar
2 medium red onions
2 tablespoons oil (for sautéing the onions)
approx. 700 ml warm water
2 tablespoons olive oil (for the dough and flatbreads)
dried oregano (for bread decoration)
Preparation method
1. In a cup, mix the dry yeast with the sugar and 1-2 teaspoons of flour, then pour 100 ml of warm water over them. Let the mixture sit for about 10 minutes to activate the yeast.
2. In a large bowl, sift the flour and add the salt. Separately, peel the onions, chop them finely, and sauté them in the 2 tablespoons of oil until they soften and turn slightly golden. Put the sautéed onions over the flour.
3. Make a hole in the middle of the flour and pour the activated yeast there. Start kneading by hand, gradually adding the remaining warm water. When the dough starts to come together, pour in the 2 tablespoons of olive oil and continue kneading until it no longer sticks to your fingers (you can adjust the texture with a little flour or water if it seems too dry or too sticky).
4. Cover the bowl with a clean towel and let the dough rise in a warm, draft-free place for 1 hour and a half, until it doubles in volume.
5. After rising, break off pieces of dough suitable for flatbreads. On a floured surface, roll each piece thinly into round shapes, fitting the pan you have. The dough should be thin but not transparent.
6. Heat a non-stick pan well. You can add a little olive oil, but it's not necessary. Cook the flatbreads on each side for about 3-4 minutes until they are lightly browned and have brown spots.
7. Repeat with the remaining dough until finished. Generally, you get about 10 flatbreads, depending on how large or thick you make them.
8. What remains of the dough can be placed in a small greased non-stick pan. Stretch the dough with wet or oiled hands, sprinkle dried oregano on top, and bake in a preheated oven at 175°C for about 30 minutes until the bread is browned.
9. Remove the bread and let it cool slightly before slicing.
Why I make this recipe often
Flatbreads and onion bread are easy to make from simple and inexpensive ingredients, they taste good even the next day, and they go well with all kinds of dishes. The flatbreads can be filled or just served alongside a salad or a main course. The bread holds up well and is good both warm and cold.
Tips and variations
Tips
The risen dough should be soft but not sticky to the hands. If it feels too soft, add a little more flour.
If you don't have a non-stick pan, you can use any thick-bottomed pan to prevent sticking.
Place the flatbreads on a clean towel after removing them from the pan to keep them soft.
Substitutions
Red onion can be replaced with yellow or white onion without any issues.
Olive oil can be substituted with any other oil for the dough, but olive oil gives a nicer flavor.
Variations
You can add seeds (cumin, sesame) or dried herbs to the dough.
If you don’t want oregano on the bread, you can leave it plain or sprinkle something else (rosemary, garlic granules).
Serving ideas
Flatbreads are good plain, with hummus, grilled chicken, vegetables, or even sweet with honey.
Onion bread goes well with soups or stews, or sliced as a base for hot sandwiches.
Frequently asked questions
Can flatbreads be frozen?
Yes, baked flatbreads can be frozen. Let them cool completely, then place them in bags, separated by paper. When needed, remove and reheat them directly in the pan or oven.
Can I use fresh yeast?
You can use it, but adjust the quantity. For 1 kg of flour, you need about 25 g of fresh yeast. Dissolve it with sugar, flour, and warm water at the beginning.
Can I add more onion to the dough?
You can increase the amount of onion, but don’t overdo it, as the dough may become wet and harder to knead. Two medium onions are enough for flavor.
Can flatbreads be made in the oven?
Yes, but the texture will be slightly different, closer to a thin bread. In the pan, they come out more tender and elastic.
Nutritional values
The values are estimated for one flatbread or one slice of bread, depending on how large the servings are. For a medium flatbread: approximately 200 kcal, 6 g protein, 1.5 g fat, 40 g carbohydrates. The bread has similar values, depending on thickness and size. The onion and oil do not significantly increase the calories for a serving.
Storage and reheating
Flatbreads keep for 1-2 days at room temperature, covered with a towel or in a bag. They can be quickly reheated in a pan, in the oven, or even on the grill. Onion bread lasts 2-3 days, also covered or wrapped. If you want to keep it longer, it’s better to freeze slices. For reheating, you can put the slices directly in the oven or toaster.
This is the recipe as I make it, without anything complicated. It’s one of the easy homemade bread and flatbread options that you can make with what you have on hand.
Ingredients: 1 kg white wheat flour, 1 packet of dry yeast, 2 teaspoons of sea salt, 1 teaspoon of sugar, 2 medium-sized red onions, 2 tablespoons of oil, approximately 700 ml of lukewarm water, 2 tablespoons of olive oil, dried oregano
