Cheesy Onion Flatbread


Makes 2 flatbreads, 8 wedges each


1/2 cup plus 3 tablespoons honey, divided
2-1/3 cups warm water (105° to 115°F), divided
1-1/2 packages active dry yeast
6 tablespoons olive oil, divided
3 cups whole wheat flour
1/3 cup cornmeal
4-1/2 teaspoons coarse salt
3 to 4 cups all-purpose flour, divided
1 large red onion, thinly sliced
1 cup red wine vinegar
Additional cornmeal
1 cup grated Parmesan cheese
1/2 teaspoon onion salt
Black pepper to taste


  1. Place 3 tablespoons honey in large bowl. Pour 1/3 cup water over honey. Do not stir. Sprinkle yeast over water. Let stand about 15 minutes until bubbly. Add remaining 2 cups water, 3 tablespoons olive oil, whole wheat flour and cornmeal. Mix until well blended. Stir in salt and 2 cups all-purpose flour. Gradually stir in enough remaining flour until mixture clings to side of bowl.
  2. Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a smooth and satiny dough, about 10 minutes. Divide dough in half. Place each half in large, lightly greased bowl; turn over to grease surface. Cover; let rise in warm place (80° to 85°F) until doubled.
  3. Meanwhile, combine onion, vinegar and remaining 1/2 cup honey. Marinate at room temperature at least 1 hour.
  4. Grease two 12-inch pizza pans; sprinkle each with additional cornmeal. Stretch dough and pat into pans; create valleys with fingertips. Cover; let rise in warm place until doubled, about 1 hour.
  5. Preheat oven to 400°F. Drain onion; scatter over dough. Sprinkle with remaining 3 tablespoons olive oil, cheese and onion salt. Season with pepper.
  6. Bake 25 to 30 minutes or until flatbread is crusty and golden. Cut each flatbread into 8 wedges. Serve warm.

Nutritional Information

Serving Size: 1 wedge
Calories 296
Calories from Fat 24 %
Total Fat 8 g
Cholesterol 5 mg
Sodium 916 mg

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