ITALIAN FLATBREAD

INGREDIENTS:

1 1/4 cups water
1/4 cup dried minced onion
2 1/2 cups all-purpose flour
1 package active dry yeast
1/2 teaspoon salt
1 tablespoon olive oil or cooking oil (Nonstick spray coating)
1 teaspoon poppy seed or sesame seed

DIRECTIONS:

In a saucepan combine the water and dried onion; let stand 10 minutes.Heat to 120 to 130 degrees. In a small mixer bowl combine I cup flour,the yeast, and salt. Add onion mixture and oil to flour mixture. Beatwith electric mixer at low speed for 30 seconds. Beat on high speed 3minutes. Stir in as much of the remaining flour as you can. On a lightlyfloured surface knead in enough remaining flour to make a stiff doughthat is smooth and elastic (8 to 10 minutes). Shape into a ball. Placein a bowl sprayed with nonstick coating; turn once. Cover; let rise inwarm place till double (about 1 hour).

Punch dough down. On a lightly floured surface divide dough into thirds.Cover; let rest 10 minutes. Roll each portion of dough into a 12-inchcircle. Wrap dough around rolling pin; unroll onto a baking sheet sprayedwith non- stick coating. Brush dough with water and sprinkle with poppyor sesame seed. Cover; let rise till nearly double (35 to 40 minutes).Bake, one at a time, in a 400' oven 12 to 15 minutes. To serve, breakinto pieces.