Thursday, July 7, 2011

whole grain onion flatbread

Possibly the easiest flatbread ever, and also 100% whole grain. Just whisk together, let it rest while the oven warms up, then pop it in. Simple.

Now, equally easy: describing something as 100% whole grain when it is, in fact, all whole grain. Or saying that a colleague gave 100% effort when they did actually do so. Why do some people say that they gave 110% effort?

Don't people realise it is impossible to give 110% of your available energy to a project? There is no way you can describe this flatbread as 110% whole grain, that would mean that the whole flatbread, plus 10% more, is made out of whole grain flour. That's ridiculous! The whole idea behind 100% is that it is everything.

Right. Now that I've got that out, please say that you'll put 100% attention into the correct use of percentages in everyday language; and please try this easy whole grain flatbread. Thanks.

Whole Grain Onion Flatbread
seves 4 as an appetiser or side dish, or two as pizza
adapted from Food Matters by Mark Bittman

This flatbread is a great side dish to salad, soup, or chilli, or makes a very tasty pizza base. For pizza, cook as directed, then add toppings and grill until they are hot. Precook meats for this pizza since you just want to briefly grill the toppings after the flatbread is already cooked.

1 c (120 g) whole wheat flour, or any whole grain flour such as oat, chickpea, or whole grain cornmeal
1 t salt
3 T olive oil
1/2 onion, very thinly sliced
dried herbs of your choice

Mix the flour and salt in a bowl, then whisk in 1 1/2 c (375 ml) water. Let the batter rest while you heat the oven to 450 F (230 C).

Put the olive oil in a 9" (23 cm) square pan (or a pizza pan), add the sliced onions and dried herbs, and place it in the oven for a couple of minutes.
Carefully remove the pan, stir the onions, and then pour in the batter.

Cook for a further 30 - 40 minutes, until the edges are pulling away from the pan and the flatbread is firm.


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