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Granny White
Flatbread with Onions and Mustard Seeds
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3
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1
pound frozen white bread dough (1/3 of 3−pound package), thawed
tablespoons olive oil
cups finely chopped onions
tablespoons minced garlic
1/2 tablespoons Dijon mustard
tablespoons yellow mustard seed
1/2 teaspoons dried thyme
Place dough in large bowl. Cover with towel and let rise in warm
draft−free area until doubled, about 1 hour.
Preheat oven to 450F. Heat 2 tablespoons oil in large nonstick
skillet over medium heat. Add onions and garlic and saute until
brown and tender, about 10 minutes. Add mustard, mustard seeds and
thyme and stir 1 minute. Cool.
Oil large baking sheet. Using rolling pin, roll out dough on floured
surface to 14x5−inch rectangle. Spread 1/3 cup onion mixture evenly
over dough. Starting at 1 short end, roll up dough jelly roll
style. Using rolling pin, roll out dough to 12x8−inch rectangle.
Transfer to prepared baking sheet. Brush with remaining 1 tablespoon
oil. Sprinkle remaining onion mixture atop dough.
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