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Title: Spicy Red-Onion Flatbread
Categories: Breadmaker Lowfat
Yield: 1 Loaf
| BREAD | ||
| 1 | ts | Yeast |
| 1 1/4 | c | Flour |
| 1/2 | c | Flour, rye |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 2/3 | c | Water; warm |
| TOPPING | ||
| 1 | tb | Oil, olive |
| 1 | Garlic cloves, crushed | |
| 1/4 | ts | Pepper, red flakes |
| 1 | ts | Seeds, poppy |
| 1 | sm | Onions, red |
| 1/4 | ts | Salt, kosher |
In hot & humid weather, use 1/8 c less water.
Bring bread ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "manual" or dough setting and push Start.
Thinly slice red onion.
Remove dough after first rise is completed. Preheat oven to 375. Lightly coat 2 baking sheets with nonstick vegetable-oil cooking spray. Divide dough in half. Roll each half out on floured surface into thin, freeform rectangle, about 13" x 10". Transfer to baking sheets.
Stir together oil, garlic, and red pepper flakes in small dish. Brush over flatbread. Sprinkle on poppy seeds, red onion slices, and coarse salt. Bake for 12-15 minutes, until golden.
Slide bread onto cutting board; cut each half into 20 pieces while still hot. Serve warm.
Per serving (4 squares): 92 calories; 2 g protein; 1 g fat; 8 g carbohydrates; 148 mg sodium; 0 mg cholesterol; 10% of calories from fat.
This is one of my family's favorite recipes. It is low-fat and healthy, but it tastes so good that none of them suspect it.
Tested in DAK R2D2. Sylvia's comments:
From: "The Family Circle Cookbook: New Tastes for New Times"
Posted on GEnie by S.ZENSEN [News Queen], Jan 17, 1993 mm by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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