-
1
To prepare the sponge, place the water in a mixing bowl.
-
2
Sprinkle the yeast over the water, stir in and let sit for 2 minutes.
-
3
Mix in the 1 cup bread flour.
-
4
Cover the bowl with plastic wrap and let sit overnight or for 14-16 hours.
-
5
To prepare the onions, heat the olive oil and sugar in a heavy-bottomed saucepan over medium heat for 1 minute.
-
6
Add the onions, stir well, and saute, stirring occasionally, for 10-12 minutes or until browned and caramelized.
-
7
Remove the pan from the heat and set aside to cool.
-
8
To prepare the dough, place the water in the bowl of an electric mixer or in a mixing bowl.
-
9
Sprinkle the yeast over the top, stir in, and let sit for 2 minutes.
-
10
Add the sponge, bread flour, whole-wheat flour, salt and pepper.
-
11
Mix with the dough hook for 2 minutes, or until the ingrediets are combine.
-
12
Or beat vigoursly with a wooden spoon for 8-10 minutes.
-
13
Let the dough rest for 15 mintes.
-
14
Add the caramelized onions and resume mixing, continuing for 12-14 minutes or until the dough is silky and elastic and pulls away from the sides of the bowl.
-
15
The dough should be very wet and sticky, but still elastic.
-
16
Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
-
17
Let rise in a warm place for 1 1/2 hours, or until doubled in volume.
-
18
Turn over a baking sheet and set a piece of parchment paper on it.
-
19
Place the dough on a well-floured work surface, handling it gently to preserve as much volume as possible and cut into 2 equal pices.
-
20
Gently pull and stretch each piece of dough into a flat round, about 1 1/4 inches thick.
-
21
Transfer to the parchment paper.
-
22
You may have to reshape once you have moved it.
-
23
Cover with plastic wrap, and let rise in a warm place for 45 minutes to 1 hour.
-
24
To avoid the plastic from sticking to the dough, spray the dough with some cooking spray.
-
25
Place a baking stone on the middle rack in the oven and preheat to 450 degrees.
-
26
Using a spray bottle, spritz the oven walls with water.
-
27
Work quickly so the oven does not lose heat.
-
28
You could also quickly place several ice cubes in the bottom of the oven after you have placed the loaves in the oven.
-
29
Slide the loaves, still on the parchment paper, into the oven onto the hot stone.
-
30
Bake for 16-18 minutes, or until the bread brown.
-
31
Transfer the flatbreads to a rack to cool.
-
32
Note: I could only bake one loaf at a time.
-
33
Next time I will forget about turning the dough onto a floured board.
-
34
I'll gently dump half of the dough onto each piece of parchment paper and shape it there.
