Herbed Flatbread

Ingredients:

• 1 package active yeast

• 1/2 tsp sugar

• 1 3/4 C AP flour

• 1 tsp kosher salt

• 3/4 C water

• 1/2 red onion, thinly sliced

• 2 tbls roughly chopped fresh lemon thyme

• 2 tbls roughly chopped fresh rosemary

• 2 tbls EVOO

• 4 tbls butter

• 2 cloves garlic, smashed

Directions:

1. In the bowl of your food processor combine yeast, sugar, flour and salt. Pulse to combine.

2. Add the water in a steady stream until the dough begins to form a ball.

3. Plop it onto a cutting board and knead with the heel of your hand until the dough is smooth and elastic.

4. Coat a bowl with oil. Place the dough in the bowl and cover with a damp cloth. Put in a warm spot to rise until the dough doubles in size, about an hour.

5. Roll out the dough until its about an inch thick.

6. Sprinkle evenly with onions and herbs, fold into quarters and knead 3 to 4 times to evenly spread herbs.

7. Reform the dough into a ball and place back in the oil coated bowl. Set aside for 20 minutes.

8. Meanwhile, in a small saucepan over low heat melt the butter with the garlic. Remove from heat and keep warm.

9. Heat a large cast iron grill pan or large skillet over medium heat.

10. Divide dough into about 4 equal balls.

11. Roll dough out to about 1/8 inch thickness. Brush 1 side with olive oil and put oil side down on grill pan. Cook until golden, about 4 minutes.

12. Brush the other side of the dough with oil, flip, and cook another 4 minutes.

13. Remove from grill pan, brush 1 side with garlic butter and sprinkle evenly with salt. Cut into strips and serve.

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