Flat bread without dough with candied onions
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.
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