Swiss-Style Onion Flatbread

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   1.Heat butter in medium skillet over high heat until hot; reduce heat to medium-high.Add onions; saute, stirring occasionally, until

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   soft but not brown, 10 to

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   15 minutes.Cool.

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   2.Mix 3 cups of the flour and the salt in large bowl. Add 1 cup of the water, the onions and their liquid; stir to form a soft dough (use part or all of the remaining 1/4 cup water if needed). Knead dough on lightly floured surface to form smooth dough, using as much of the remaining flour as needed to prevent sticking.

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   3.Tear off small pieces of dough, slightly larger than an unshelled walnut.Roll on floured surface into 4-inch rounds.

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   4.Heat large heavy skillet over medium-high heat; Grease lightly (I use nonstick spray. Place as many rounds of bread in skillet as will fit in single layer; cook until lightly browned on bottom, 5 to 8 minutes. (If breads begin to get too dark, reduce heat.) Turn rounds and brown the second side, about 8 minutes. Remove breads; keep warm wrapped in cloth. Repeat, rubbing skillet with bacon as

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   needed and cooking remaining pieces of dough.Serve flatbread warm.

* Per serving · 4 servings · Values may vary.