Directions:
- Make dough: Cook onion in oil with 1/4 teaspoon salt in an 8- to 9-inch nonstick skillet over moderately low heat, stirring, until softened, about 6 minutes, then cool.
- Stir together yeast, honey, and 1/4 cup milk in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Stir together flours, pepper, and remaining 1 1/4 teaspoons salt in a large bowl, then add yeast mixture, onion mixture, and remaining 3/4 cup milk, stirring until a soft dough forms. Turn out dough onto a floured surface and knead, adding just enough additional flour to prevent sticking, until smooth and elastic, about 8 minutes.
- Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl with a clean kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, at least 1 hour (see cooks' note, below).
- Shape and bake bread: Oil 2 large baking sheets and sprinkle with cornmeal, shaking off excess.
- Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and roll out 1 half with a floured rolling pin into a 12-inch round (1/2 inch thick). Transfer round to one of baking sheets and prick all over at 1-inch intervals with a fork, then cover loosely with oiled plastic wrap (oiled side down). Make another round in same manner and transfer to other baking sheet. Let rounds rise slightly in a draft-free place at warm room temperature 30 minutes.
- While rounds rise, put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
- Gently brush rounds with some egg wash, being careful not to deflate dough, then sprinkle with caraway seeds.
- Bake, switching position of sheets halfway through baking, until tops are golden and bottoms sound hollow when tapped, 12 to 16 minutes total. Transfer flatbreads to a rack to cool slightly. Serve warm or at room temperature.
- Cooks' notes: Ball of dough can be allowed to rise in the refrigerator, bowl covered with plastic wrap (instead of kitchen towel), up to 1 day. Bring to room temperature before shaping. Flatbreads can be baked 1 week ahead, cooled completely, and frozen, wrapped in foil. Thaw, then reheat, wrapped in foil, in a preheated 350°F oven until warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 272.29 Kcal (1140 kJ) | ||
| Calories from fat | 79.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.84g | 14% | |
|---|---|---|---|
| Cholesterol | 23.86mg | 8% | |
| Sodium | 460.48mg | 19% | |
| Potassium | 255.36mg | 5% | |
| Total Carbs | 41.14g | 14% | |
| Sugars | 4.76g | 19% | |
| Dietary Fiber | 5.74g | 23% | |
| Protein | 8.23g | 16% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 61.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 234.72 Kcal (983 kJ) | ||
| Calories from fat | 68.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.62g | 14% | |
|---|---|---|---|
| Cholesterol | 20.57mg | 8% | |
| Sodium | 396.94mg | 19% | |
| Potassium | 220.12mg | 5% | |
| Total Carbs | 35.46g | 14% | |
| Sugars | 4.1g | 19% | |
| Dietary Fiber | 4.95g | 23% | |
| Protein | 7.09g | 16% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1.2mg | 8% | |
| Calcium | 52.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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