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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Italian Flatbread

Source: dLife

This bread is hearty and great for soup.

Nutrition Facts

Makes 14 servings
Amount Per Serving

Calories	143.4

Total Carbs	28.3 g

Dietary Fiber	2.1 g

Sugars	3.4 g

Total Fat	1.5 g

Saturated Fat	0.2 g

Unsaturated Fat	0.5 g

Potassium	104.6 mg

Protein	4.7 g

Sodium	134.7 mg

Dietary Exchanges 1.5 Fat, 0.4 Vegetables, 0.0 Milk, 0.1 Other Carbs, 1.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each package baker's yeast 1.0
1 cup cold water 1.0
1 cup whole wheat flour 2.0
2 tbsp brown sugar 0.25
0 1/4 cup fat free milk 2.0
2 tsp margarine 1.0
1 tsp vegetable oil 3.0
3 cup sliced white onion 1.0
1 tsp sugar 0.75
0 3/4 tsp salt 2.25
2 1/4 cup enriched bread flour 3.0
3 tbsp enriched bread flour 1.0
1 each cooking spray

Directions

Mix the yeast into the warm water and let sit for 5 minutes.
Mix together the whole wheat flour, brown sugar, milk, melted margarine, and yeast mixture and continue to stir until mixture is smooth. Place in the refrigerator, covered, overnight.
Place a nonstick skillet over medium heat and add the vegetable oil.
When oil is hot add the onion, 1 teaspoon of sugar, and 1/4 teaspoon of the salt. Continue cooking 10 to 12 minutes and then remove from heat.
Stir together the chilled yeast and flour mixture with 1/2 teaspoon salt and 2 1/4 cups bread flour.
Prepare a work surface and spread 1 tablespoon of flour over it. Knead dough about 10 times on the floured surface.
Spread the remaining 2 tablespoons of flour over the work surface. Pour the cooked onion onto the dough and again knead the dough on the floured surface until onions are incorporated.
Coat 2 baking sheets with the cooking spray.
Separate the dough into 14 parts and press each part into a 4 1/2-inch round circle.
Place on the baking sheets and poke several holes with a wooden utensil into each round.
Allow bread to rise for 20 minutes in a warm place.
Bake for 20 minutes at 375 degrees.