Once the season starts to change and winter gives way to spring and summer, I love to make flatbreads. They are the perfect bread for any type of savory spread and fit well into any type of outdoor menu. Whether you might be grilling, having a picnic or even heading out for a hike, flatbreads will be a welcome addition.
There are two basic types of flatbread: chewy and crunchy. This particular type of flatbread is crunchy. Matter-of-fact, the texture is almost like those bagel chips you find in the store, albeit these are 100% natural with no chemicals, preservatives or poisons. Flatbreads are very simple to make and, in the case of this flatbread, only have one small rising time.
What you put on your flatbreads is totally up to you. Out here in the southwest, we like to add some natural flavors. With this flatbread we have a very simple onion and garlic topping, with a touch of chili powder tossed in for both color and a little bit of spice.
Ingredients needed to make Southwest Onion and Garlic Flatbread:
- 1 cup flour
- 1/2 cup warm water
- 1 tsp. yeast
- 1 Tbs. sugar
- 2 green onions, minced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 tsp. chili powder
- Into a medium bowl, stir together the flour, warm water, yeast and sugar until you have a dough.
- Place the dough onto a floured surface and knead 5 minutes.
- Place the dough back into the bowl and let rise 1 hour.
- Pre-heat your oven to 375 degrees. Line a baking sheet with parchment paper.
- In a small bowl, stir together the green onions, garlic, olive oil and chili powder.
- Remove the dough from the bowl and place on a floured surface. Roll the dough out as thin as possible.
- Place the dough on the prepared baking sheet.
- Spread the onion-garlic oil over the entire piece of dough.
- Place into the oven and bake 20 minutes.
- Remove from the oven and break or cut the flatbread into serving pieces.
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