Onion Kulcha (Indian flatbread)

Try this Indian onion and oregano flatbread with some spicy mango chutney!

1/2 unbleached all-purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 cup plain yogurt
2 tbsp minced fresh oregano
fresh ground black pepper
splash of olive oil
1 medium onion, finely chopped
1 teaspoon cumin seed

In a medium bowl, combine the flour, baking powder, yogurt, oregano and black pepper to taste and mix well. Knead the dough, adding more pastry flour if the dough is too sticky. Form the dough into a disk.

Heat a 9-inch cast-iron skillet over high heat. Use a pastry brush to paint on a small amount of olive oil. Add the onion and cumin seed and sautè until the onion is soft. Then place the dough disk in the skillet and use your hands or a lightly oiled spatula to press it out into a circle of 8 to 9 inches in diameter.

Bake, pressing down with the spoon, until browned and crisp, about 3 minutes on each side. Serve warm.

Thanks to Fresh Herb Express for the use of this recipe.