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1
Cook onion in oil with 1/4 teaspoon salt in an 8- to 9-inch nonstick skillet over moderately low heat, stirring, until softened, about 6 minutes, then cool.
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2
Stir together yeast, honey, and 1/4 cup milk in a small bowl and let stand until foamy, about 5 minutes.
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3
(If mixture doesn't foam, discard and start over with new yeast.)
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4
Stir together flours, pepper, and remaining 1 1/4 teaspoons salt in a large bowl, then add yeast mixture, onion mixture, and remaining 3/4 cup milk, stirring until a soft dough forms.
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5
Turn out dough onto a floured surface and knead, adding just enough additional flour to prevent sticking, until smooth and elastic, about 8 minutes.
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6
Form dough into a ball and transfer to an oiled large bowl, turning to coat.
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7
Cover bowl with a clean kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, at least 1 hour (see cooks' note, below).
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8
Oil 2 large baking sheets and sprinkle with cornmeal, shaking off excess.
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9
Turn out dough onto a lightly floured surface and knead several times to remove air.
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10
Divide dough in half and roll out 1 half with a floured rolling pin into a 12-inch round (1/2 inch thick).
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11
Transfer round to one of baking sheets and prick all over at 1-inch intervals with a fork, then cover loosely with oiled plastic wrap (oiled side down).
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12
Make another round in same manner and transfer to other baking sheet.
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13
Let rounds rise slightly in a draft-free place at warm room temperature 30 minutes.
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14
While rounds rise, put oven racks in upper and lower thirds of oven and preheat oven to 400F.
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15
Gently brush rounds with some egg wash, being careful not to deflate dough, then sprinkle with caraway seeds.
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16
Bake, switching position of sheets halfway through baking, until tops are golden and bottoms sound hollow when tapped, 12 to 16 minutes total.
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17
Transfer flatbreads to a rack to cool slightly.
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18
Serve warm or at room temperature.
