Bialy Onion Flat Bread

Onion Flatbread, Bialy
We think our version of bialy is excellent.
This is a three part recipe that is really worth the effort. The dough starter is made the night before or 14-16 hours ahead of mixing. We've made it three hours ahead and it was great, but the longer fermenting improves the flavor and texture.

Ingredients:

• 1 pkg, approx. 2⅔ cups (380 g) Mina's Purely Divine Bread mix
• ½ cup (118 g) almond, coconut, soy milk or buttermilk
• ⅔ cup (156 g) warm water
• 2¼ tsp (7 g) yeast, divided
• ¼ tsp (1 g) black pepper
• 2 large onions, quartered and thinly sliced (3 cups /350 g sliced) [1¼ lbs. unpeeled.]
• 2 Tbsp (28.5 g) olive oil

Preparation:

To make the dough starter:

• In a mixer bowl whisk together 1 cup of Mina's Purely Divine Bread Mix, almond milk, soy milk or buttermilk, 1 tsp of yeast and ⅔ cup of warm water.
• Cover and let rest 14-16 hours or overnight.

For caramelizing the onions:

• Heat olive oil in a large skillet  over medium low heat.
• Add the onions and cook, stirring often, until medium brown.
• Separate ½ of the onions and set aside.

1. Preheat oven to 450ºF.
2. Add to the yeast mixture already in the mixer bowl, half of the onions, the rest of the bread mix (approx. 1⅔ cups) and black pepper.
3. Mix on medium high for 8 minutes, scraping down once.
4. This will make a very thick batter.
5. Fold in set aside onions.
6. Shape into 3 seven inch rounds or 8 four inch rounds on parchment paper covered cookie sheets.
7. Cover with oiled plastic wrap and let rise for 45 minutes to 1 hour.
8. Remove plastic wrap when bread has risen.
9. Spray sides of oven with water from a spritzer, to improve crust.
10. Do this rather quickly to retain oven heat.
11. Slide cookie sheet into oven and quickly close the door.
12. Bake for 20-25 minutes for large rounds and 15 minutes for smaller bialy.

Yield: 3 large flat breads or 8 small bialy's