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1
In the bowl of a large stand mixer mix the yeast, 3/4 cup warm water, and 1/2 cup of flour together with a whisk. Let sit until foamy, about 3-5 minutes, and the yeast has been activated before adding the remaining 4 cups of flour, salt, olive oil, and the remaining 1 cup of warm water. Use the dough hook attachment and, on speed two, mix until the dough comes together in a smooth ball, about 4 minutes, adding more flour if needed. Cover and let rest in the refrigerator for two hours or overnight.
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2
Preheat the oven to 400 degrees Fahrenheit. In a large, heavy skillet over high heat place add the olive oil and sliced onions and cook, stirring occasionally, until the onions are soft and light golden brown, about 25-30 minutes. De-glaze the pan with the 1/4 cup of white wine and add the cumin, coriander, chopped red chile, paprika, Spanish paprika, black pepper and salt. Remove the onions from the heat and sprinkle and toss with the chopped parsley and cilantro.
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3
Divide the dough into six equal-sized balls and cover and let rise for an additional 10 minutes. Roll out 2 of the dough balls into 6-8 inch rounds and, using a spoon, place 1/3 of the onion mixture on one of the rounds. Cover with the other round and pinch the edges together. Flatten out the dough a little bit with your hands and then, with a rolling pin, carefully roll out into a 12-inch circle, taking care so that the onion filling does not spill out the sides. Repeat the process with the remaining dough and onion mixture to make two more flatbreads.
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4
Using a wide spatula and your hands carefully transfer the flatbreads to three separate lightly greased baking sheets and bake them two at a time for about 20-25 minutes, flipping the bread halfway through. Brush with olive oil and sprinkle with coarse salt and serve either hot or at room temperature.
