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1
Sift first 3 ingredients into bowl.
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2
Mix in yogurt and 1/4 cup goat cheese.
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3
Knead on floured surface until smooth and elastic, about 10 minutes.
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4
Form into ball.
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5
Return to bowl; cover with plastic.
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6
Let rest 2 hours (dough will not rise).
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7
Melt butter in large skillet over medium heat.
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8
Add onions; saute until deep golden, about 25 minutes.
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9
Season with salt and pepper.
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10
Cool.
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11
Set aside.
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12
Turn dough out onto floured surface.
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13
Divide into 4 pieces.
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14
Form each into ball.
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15
Roll out each to 8-inch round.
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16
Brush heavy medium skillet with olive oil; heat over medium-high heat.
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17
Add 1 dough round and cook until brown spots appear all over bottom, about 5 minutes.
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18
Turn bread over and cook until brown spots appear all over second side and bread is cooked through, about 5 minutes.
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19
Transfer to large baking sheet.
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20
Repeat with remaining dough rounds.
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21
(Can be made 2 hours ahead.
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22
Cover onions and bread separately; let stand at room temperature.
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23
Rewarm bread uncovered in 350F oven about 5 minutes.)
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24
Preheat broiler.
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25
Spread onion mixture atop breads.
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26
Sprinkle with 3/4 cup goat cheese.
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27
Broil breads just until cheese begins to melt, watching closely to avoid burning, about 2 minutes.
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28
Cut breads into wedges.
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29
Serve with Mango Salsa.
