0 (0)

Appetizers, Breads

Whole wheat flatbreads with caramelized onions and dates

Whole wheat flatbreads with caramelized onions and dates
Los Angeles Times

It's Saturday morning and every corner of my kitchen has that delicious, yeasty fragrance usually reserved for bakeries. A mound of whole wheat dough speckled with dates sits in a towel-covered bowl on the counter. In an hour or two, ... Read more

Total time: 3 1/4 hours, including 2 1/4 hours rising time | Makes 2 (14-inch) oval flatbreads, about 16 slices
  • 1 tablespoon sugar
  • 1 ( 1/4 -ounce) package active dry yeast
  • 1 1/4 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon, if desired
  • 5 tablespoons olive oil, divided
  • 1 cup dried pitted dates (about 1/4 pound), thinly sliced into rounds
  • 3/4 cup caramelized onions

Step 1Stir the sugar and yeast into a small bowl filled with 1 cup of lukewarm water. Set aside until foamy, about 10 minutes.

Step 2Meanwhile, in a large bowl, whisk together the flours, salt, cardamom and cinnamon, if using. Form a well in the center of the dry ingredients and pour in the yeast mixture with 2 tablespoons oil. Stir, gently working the flour into the middle, until a shaggy dough forms.

Step 3Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Sprinkle the dates over dough in two batches and continue kneading until they're well combined, 2 to 3 more minutes. Coat the inside of a large bowl with 1 teaspoon of the remaining oil, then transfer the dough to the bowl. Loosely cover the bowl with a damp towel or plastic wrap, and set aside in a very warm spot until the dough has doubled in size, about 1 1/2 hours.

Step 4Lightly oil 2 large baking sheets with 2 teaspoons oil. Divide the dough into two equal pieces and press and stretch each into an oval 14 inches long and 7 inches wide. Place the ovals on the baking sheets and brush with the remaining 2 tablespoons oil. Evenly scatter the onions on the top of each oval, then set aside in a very warm spot until they are soft and puffed in appearance, about 45 minutes.

Step 5Meanwhile, place the racks in the top and bottom third of the oven and heat to 400 degrees. Bake the flatbreads, rotating the trays halfway through for even coloring. Bake until cooked through and golden brown, 20 to 25 minutes. Slice into wedges and serve warm or at room temperature.

Note: Use leftover caramelized onions from the green chile and chicken stew to top the flatbreads. Alternatively, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 large thinly sliced yellow onion and salt and pepper to taste and cook, stirring often, until the onion slices are deep golden brown. This flatbread is also delicious when it's a few days old; simply toast it in a hot oven before serving.


Artichokes With Sizzling Shallot Vinaigrette
Artichokes With Sizzling Shallot Vinaigrette

Devil's food chocolate ice cream
Devil's food chocolate ice cream

Margarita popsicles
Margarita popsicles

Gail's Artisan Bakery chocolate chip cookies
Gail's Artisan Bakery chocolate chip cookies

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Warm shrimp cocktail with mescal
Stuffed peppers
Lao Yi’s boiled beef and leek dumplings
Herbed flageolet and cannellini beans