WHOLE WHEAT FLAT BREAD (Bonus on a cold day)

Flatbread

1 cup unbleached All Purp flour ½ Cup Whole Wheat Flour, plus more for dusting a work surface

Fine sea salt

1 cup warm water (follow directions below)

1 envelope (1/4 ounce) active dry yeast

3 tablespoons olive oil

Procedure:

Process the flour and 2 teaspoons salt in the bowl until thoroughly incorporated, 1 minute.

2. Put the yeast in another bowl. Whisk in 1/4 cup warm water, then 2 tablespoons of the oil. Let rest until the liquid begins to foam, about 10 minutes, then pour this mixture into the center of the flour. Mix the flour and yeast solution until incorporated. Add 3/4 cup warm water to the flour and mix again until the dough pulls together in a single, unified mass.

3. Turn the mass out onto a lightly floured surface and begin to knead the dough by working it with the heel of your hand. Push outward and pull the inside edge over the top. Repeat the process over and over to create a smooth ball of dough free of stickiness. This should take 6 to 8 minutes.

4. Brush a clean, stainless-steel bowl with the remaining tablespoon oil and put the ball of dough in the bowl. Cover with a clean cloth and let rise at room temperature until it has doubled in size, 10-15 mins.

5. When the dough has risen, divide it in half

TT tablespoons olive oil

1 onion, chopped

1/2 sliced mushrooms

TT tablespoon brown sugar

TT tablespoons balsamic vinegar

TT salt

TT pepper

TT Cheese

TT parsley

Read more at: http://cheese.food.com/recipe/flatbread-with-caramelized-onions-cheese-57294?oc=linkback

Topping prep

1 Heat oil over medium high heat in a large skillet.

2  Add onions & mushrooms; cook until wilted& starting to brown.

3  Add sugar, vinegar, salt& pepper.

4  Reduce heat& cook gently for 15- 25 minutes or until onions are caramelized& brown.