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Recipe: Whole wheat flatbreads with caramelized onions and dates

October 15, 2008
  • TASTY TREAT: Whole wheat flatbreads with caramelized onions and dates.
TASTY TREAT: Whole wheat flatbreads with caramelized onions and dates. (Stephen Osman/ Los Angeles…)

Total time: 3 1/4 hours, including 2 1/4 hours rising time

Servings: Makes 2 (14-inch) oval flatbreads, about 16 slices

Note: For caramelized onions, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 large thinly sliced yellow onion and salt and pepper to taste and cook, stirring often, until the onion slices are deep golden brown. This flatbread is also delicious when it's a few days old; simply toast it in a hot oven before serving.

1 tablespoon sugar

1 ( 1/4 -ounce) package active dry yeast

1 1/4 cups all-purpose flour

1/2 cup whole wheat flour

1 teaspoon salt

1/2 teaspoon ground cardamom

1/4 teaspoon ground cinnamon, if desired

5 tablespoons olive oil, divided

1 cup dried pitted dates (about 1/4 pound), thinly sliced into rounds

3/4 cup caramelized onions

1. Stir the sugar and yeast into a small bowl filled with 1 cup of lukewarm water. Set aside until foamy, about 10 minutes.

2. Meanwhile, in a large bowl, whisk together the flours, salt, cardamom and cinnamon, if using. Form a well in the center of the dry ingredients and pour in the yeast mixture with 2 tablespoons oil. Stir, gently working the flour into the middle, until a shaggy dough forms.

3. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Sprinkle the dates over dough in two batches and continue kneading until they're well combined, 2 to 3 more minutes. Coat the inside of a large bowl with 1 teaspoon of the remaining oil, then transfer the dough to the bowl. Loosely cover the bowl with a damp towel or plastic wrap, and set aside in a very warm spot until the dough has doubled in size, about 1½ hours.

4. Lightly oil 2 large baking sheets with 2 teaspoons oil. Divide the dough into two equal pieces and press and stretch each into an oval 14 inches long and 7 inches wide. Place the ovals on the baking sheets and brush with the remaining 2 tablespoons oil. Evenly scatter the onions on the top of each oval, then set aside in a very warm spot until they are soft and puffed in appearance, about 45 minutes.

5. Meanwhile, place the racks in the top and bottom third of the oven and heat to 400 degrees. Bake the flatbreads, rotating the trays halfway through for even coloring. Bake until cooked through and golden brown, 20 to 25 minutes. Slice into wedges and serve warm or at room temperature.

Each of 16 servings: 105 calories; 2 grams protein; 14 grams carbohydrates; 2 grams fiber; 5 grams fat; 1 gram saturated fat; 0 cholesterol; 147 mg. sodium.

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