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1
Stir the sugar and yeast into a small bowl filled with 1 cup of lukewarm water.
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2
Set aside until foamy, about 10 minutes.
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3
Meanwhile, in a large bowl, whisk together the flours, salt, cardamom and cinnamon, if using.
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4
Form a well in the center of the dry ingredients and pour in the yeast mixture with 2 tablespoons oil.
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5
Stir, gently working the flour into the middle, until a shaggy dough forms.
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6
Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes.
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7
Sprinkle the dates over dough in two batches and continue kneading until they're well combined, 2 to 3 more minutes.
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8
Coat the inside of a large bowl with 1 teaspoon of the remaining oil, then transfer the dough to the bowl.
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9
Loosely cover the bowl with a damp towel or plastic wrap, and set aside in a very warm spot until the dough has doubled in size, about 1 1/2 hours.
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10
Lightly oil 2 large baking sheets with 2 teaspoons oil.
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11
Divide the dough into two equal pieces and press and stretch each into an oval 14 inches long and 7 inches wide.
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12
Place the ovals on the baking sheets and brush with the remaining 2 tablespoons oil.
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13
Evenly scatter the onions on the top of each oval, then set aside in a very warm spot until they are soft and puffed in appearance, about 45 minutes.
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14
Meanwhile, place the racks in the top and bottom third of the oven and heat to 400 degrees.
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15
Bake the flatbreads, rotating the trays halfway through for even coloring.
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16
Bake until cooked through and golden brown, 20 to 25 minutes.
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17
Slice into wedges and serve warm or at room temperature.
