Three Onion Grilled Flatbread
Description
Each variety of onion has its own flavor, texture, and color whether eaten raw or cooked. There’s no better way to express their delicious differences than by using yellow, white, and red onions in one recipe! This grilled flatbread is topped with a creamy herb dressing. Then onions are layered on, each prepared in a unique way so that every bite is bursting with flavor.
The grilled flatbread can be cut into small pieces and served as a starter, or make the servings larger and pair it with a salad for a meal. Plan ahead with this recipe. The onions should marinate for two hours and your flatbread dough will need to rise for an hour. Serves 4-6 as a meal.
Ingredients
Marinated Onions
1 medium yellow onion, quartered and sliced
¼ cup rice vinegar
2 tablespoons chopped fresh cilantro
2 tablespoons water
1 tablespoon sugar
1 teaspoon fine sea salt
Flatbread
½ cup water, heated to 110-115 degrees F
1 teaspoon active dry yeast
1 teaspoon sugar
1 ½ cups all-purpose flour
1 – 2 tablespoons water
¾ teaspoon fine sea salt
2 tablespoon extra virgin olive oil
⅓ cup plain, non-fat Greek yogurt
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives
2 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon half-and-half
1 teaspoon finally chopped jalapeno, ribs and seeds discarded
1 small red onion, diced
2 tablespoons finely chopped white onion
Chopped cilantro for garnish
Directions
Place all ingredients for the marinated onions in a medium bowl. Stir well to coat the onions and dissolve the sugar and salt. Cover and refrigerate for at least 2 hours.
To start the flatbread, stir the yeast and sugar into the warm water. Let sit until the yeast blooms, about 5 minutes.
Place the flour in the bowl of a stand mixer fitted with the dough hook attachment. With the mixer on low, pour in the yeast. Mix for 30 seconds. It will be dry. Add water as needed, a ½ tablespoon at a time, until the dough comes together in the center of the bowl in a ball. It should be slightly tacky, but not so sticky that it sticks to your hands. Sprinkle in a little more flour if it becomes too sticky. Let the mixer knead the dough on low to medium speed for 1 minute. Mix in a ½ teaspoon of the salt.
Turn the dough out onto a floured surface and knead about 1 minute and form into a smooth ball. Place the ball in a bowl and coat with 1 tablespoon extra virgin olive oil. Place in a draft-free spot for one hour, or until doubled in size.
While the dough rises, make the sauce and toppings. Place the yogurt, cilantro, chives, mayonnaise, sour cream, half-and-half, and jalapeno in a small food processor or single-serve blender. Puree until all ingredients are combined, and the greens are finally chopped to turn the sauce a light green color. Refrigerate until ready to use.
Warm the remaining 1 tablespoon of olive oil in a small skillet over medium-high heat. Add the red onion. Cook for 3 minutes, just until it begins to soften and brown. Set aside.
Preheat the grill to 400 degrees F. Brush the grill grate well with olive oil. Punch down the dough and spread or roll into an oval about 14-by-10-inches. This does not need to be exact. A smaller circle will yield a thicker, softer crust. A larger circle will yield a thinner, chewy crust. Place the dough on the grill. Let cook until seared, 2 to 3 minutes. Once seared, flip and grill the other side until the crust is cooked through, about 4 more minutes. Total time will vary by crust thickness and fluctuations in grill temperatures.
Place the crust on a serving platter. Spread with the creamy herb sauce. Drain the marinated onions and scatter over the top of the flatbread. Next, sprinkle with the red onions. Then add the white onion. Garnish with chopped cilantro. Slice and serve slightly warm or at room temperature.
Special notes
Recipe and image by Lori Rice, for the National Onion Association.
Per serving (6): 186 calories; 4.85 g protein; 4.7 g fat; 30 g carbohydrate; 771 mg sodium; 1.8 g fiber.
