Flat bread without dough with candied onions

  • Flat bread without dough with candied onions


500 g of flour type W 330 Molino Rossetto
1 spoon of malt Molino Rossetto
12 g of salt
370 g of lukewarm water
4 g of fresh brewery’s yeast
2 spoons of oregano
evo oil
2 red onions
35 g of butter
1 spoon of cane sugar


Spill flour, salt, oregano and malt in a big bowl and mix. Dissolve in an other bowl the yeast in lukewarm water and add 1 spoon of oil. Spill the liquid in the flour mixing using a fork. Cover with film or with a lid and let it rise from 12 to 18 hours. Roll a towel in the flour and reverse the risen dough. Roll it in the flour, flatten it giving the shape of rectangle and bend it as a wallet. Rotate the dough by half a turn and repeat the process; cover with a towel and let it rise for about 1 hour. Put some oil in a pan and roll the dough. Cover with another pan or some film so that it doesn’t touch the dough and let it rise for 1 hour more. Cut the onions and cook them for 5 minutes in a pan with some butter. After 5 minutes spice with pepper, salt and add some sugar. Mix until it is dissolved and cook for 10-15 minutes. Turn the oven on at 250°C. Put some oil, water and salt. Put it in the oven for 10 minutes. Lower the temperature at 220° and go on cooking for 15 minutes more. Remove it, put the onions and cook them for 5 minutes more. Serve it lukewarm.

You can find this recipe here www.conunpocodizucchero.wordpress.com