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1
Preheat the oven to 450F (230C).
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2
In a food processor or blender, puree the onion, yogurt, and salt until smooth.
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3
Put the flour in the bowl of a stand mixer fitted with the dough hook.
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4
Turn the mixer on low speed and pour in the onion mixture.
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5
Increase the speed to medium-low and mix until the dough forms a ball.
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6
Increase the speed to medium and knead the dough for 3 minutes.
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7
The dough will tighten around the hook and grow silky in appearance.
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8
Turn the dough out onto a clean counter and cut it into equal pieces.
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9
Roll the pieces into balls and cover them with a towel.
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10
Let the dough rest for 10 minutes.
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11
Lightly flour your work surface and dust the dough with flour.
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12
One ball at a time, roll the dough about 1/8 inch (3 millimeters) thick.
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13
Place the dough on the back side of a baking sheet; the flatbread will cook more quickly and evenly this way.
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14
Sprinkle the dough with 1/2 teaspoon (2.5 grams) of the Old Bay seasoning.
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15
Place the baking sheet in the oven and bake for 10 minutes, until the flatbread is dry and golden brown.
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16
Remove from the oven, let it rest for 5 minutes, and move the cracker to a wire rack to cool.
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17
Repeat with the remaining 3 balls of dough.
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18
When the flatbread is cool to the touch, break it into bite-size pieces.
