Swiss-Style Onion Flatbread Recipe

Chewy rounds of skillet-cooked bread with sauteed onions mixed into the dough are good as a snack or as a savory accompaniment for soup, salad or cheese.

Makes abut 28 rounds

Step 1

Heat butter in medium skillet over high heat until hot; reduce heat to medium-high. Add onions; saute, stirring occasionally, until soft but not brown, 10 to 15 minutes. Cool.

Step 2

Mix 3 cups of the flour and the salt in large bowl. Add 1 cup of the water, the onions and their liquid; stir to form a soft dough (use part or all of the remaining 1/4 cup water if needed). Knead dough on lightly floured surface to form smooth dough, using as much of the remaining flour as needed to prevent sticking.

Step 3

Tear off small pieces of dough, slightly larger than an unshelled walnut. Roll on floured surface into 4-inch rounds.

Step 4

Heat large heavy skillet over medium-high heat; rub with bacon to coat lightly with fat. Place as many rounds of bread in skillet as will fit in single layer; cook until lightly browned on bottom, 5 to 8 minutes. (If breads begin to get too dark, reduce heat. ) Turn rounds and brown the second side, about 8 minutes. Remove breads; keep warm wrapped in cloth. Repeat, rubbing skillet with bacon as needed and cooking remaining pieces of dough. Serve flatbread warm.


Things You'll Need

  • 1/2c Lightly salted butter
  • 4c Diced yellow onions (about 1 1/4 lbs)
  • 3 1/2c All-purpose flour
  • 2 3/4ts Salt
  • 1 To 1 1/4 cups cold water
  • 1/4lb Slab bacon

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