Caramelized Onion Flatbreads

Caramelized Onion Flatbreads

Fresh from the skillet, these flatbreads are perfumed with intense sweet caramelized onions. They’re wonderful dipped into a little soup or to serve alongside a saucy curry. They’re quite simple to make—to speed up the process use two skillets or a griddle so you can cook twice as many at once.

From EatingWell: September/October 2011
Yield: 10 flatbreads
Active Time: 30 minutes
Total Time: 30 minutes


  1. 3/4 cup white whole-wheat flour (see Note)
  2. 3/4 cup all-purpose flour
  3. 2 teaspoons baking powder
  4. 1/4 teaspoon salt
  5. 1 1/4 cups water
  6. 3 tablespoons extra-virgin olive oil, divided
  7. 1/3 cup Caramelized Onions (see How To)
  8. Flaky sea salt, such as Maldon, for garnish (optional)


  1. Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Make a well in the center of the dry ingredients, pour in water and 2 tablespoons oil and whisk just until smooth. Stir in caramelized onions.
  2. Heat a large nonstick skillet over medium-high heat. Lightly brush the pan with some of the remaining 1 tablespoon oil. Using about 1/4 cup batter for each, pour the batter for 2 flatbreads into the pan and spread each into an approximately 5-inch circle using the back of a spoon. Sprinkle with a pinch of flaky salt (if using) and cook until the bread looks bubbly and mostly dry, 1 1/2 to 2 minutes. Flip and cook until golden on the second side, 1 to 2 minutes more. Remove from the skillet and wrap in foil to keep warm.
  3. Reduce the heat to medium, brush the pan with more oil and cook 2 more flatbreads, reducing the heat as necessary to prevent overbrowning. Repeat in 3 more batches with the remaining oil and batter.

Tips & Notes


Nutrition Per Serving: 137 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 16 g carbohydrates; 2 g protein; 2 g fiber; 216 mg sodium; 56 mg potassium.

Nutrition Bonus:

1 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 fat