Homemade Stuffed Onion and Cheese Flatbread

Ingredients

For the Dough:

• Active dry yeast: 10g (2¼ teaspoons)
• Sugar: 10g (2 teaspoons)
• Warm water: 200ml (¾ cup + 1 tablespoon)
• Warm milk: 200ml (¾ cup + 1 tablespoon)
• Vegetable oil: 100ml (⅓ cup + 1 tablespoon)
• All-purpose flour: 650g (5¼ cups)
• Salt: 8g (1½ teaspoons)

For the Filling:

• Onions: 3 large (approximately 450g/1 pound)
• Cheese, grated: 100g (1 cup)
• Butter: 1 tablespoon (15g)
• Salt: 1 teaspoon (5g)
• Ground cumin: 1 teaspoon
• Paprika: 1 teaspoon
• Chili powder: ½ teaspoon
• Black pepper: ½ teaspoon

For the Topping:

• Egg yolk: 1
• Milk: 1 tablespoon
• White sesame seeds: 2 tablespoons

Instructions

Preparing the Dough:

1. In a large bowl, combine warm water, warm milk, yeast, and sugar. Let stand for 5 minutes until foamy.
2. Add vegetable oil and mix well.
3. Gradually add sifted flour and salt, mixing with a spatula until a shaggy dough forms.
4. Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.

Preparing the Filling:

1. Finely chop the onions.
2. Heat butter in a large skillet over medium heat.
3. Add onions and salt, cooking until softened (5-7 minutes).
4. Add cumin, paprika, chili powder, and black pepper.
5. Continue cooking until onions are golden brown and caramelized (10-15 minutes).
6. Remove from heat and let cool completely.

Assembly and Baking:

1. Divide risen dough into two equal portions.
2. Roll first portion into a 30cm (12-inch) circle.
3. Transfer to a parchment-lined baking sheet.
4. Layer with grated cheese and cooled onion mixture.
5. Roll second portion into a 32cm (13-inch) circle and place over filling.
6. Seal edges by folding and crimping.
7. Cover and let rise for 20-30 minutes.
8. Preheat oven to 190°C (375°F).
9. Create decorative pattern using spoon impressions.
10. Brush with egg yolk-milk mixture and sprinkle with sesame seeds.
11. Bake for 30-35 minutes until golden brown.

Nutritional Information

Per serving (1/8 of bread):

• Calories: 420
• Protein: 12g
• Carbohydrates: 54g
• Fat: 18g
• Fiber: 3g
• Sodium: 450mg

Tips and Tricks

• Ensure all dairy ingredients are at room temperature for optimal dough development
• Test yeast activity before using by ensuring it foams in warm liquid
• Let onions cool completely before using as filling to prevent dough from becoming soggy
• Score the top deeply enough to create distinct patterns but not so deep as to expose filling
• Position oven rack in the middle for even baking

Variations

• Cheese: Replace standard cheese with Gouda, Gruyere, or traditional Russian cheese
• Herbs: Add fresh dill or parsley to the onion mixture
• Spices: Experiment with caraway seeds or za’atar in the filling
• Shape: Make individual-sized portions instead of one large bread