I'm pretty tired so I'm not going to do a big write-up for this. It's a simple-but-delicious onion-poppyseed flatbread. The dough came out very wet and I ended up using ~50g more flour than the recipe called for. Other than that, it was very well-behaved though.

I left out 2 Tbsp. of the oil called for. I feel that 3 Tbsp. was plenty for the amount of bread produced. I also left out the last 1/2 Tbsp. of salt as there was already plenty of salt in the dough and in the onions. I didn't feel like it needed more.

It might be interesting to try making it with whole wheat four or a mix of whole wheat and white next time. Working a bit of rye flour in might also be nice. I think the rye would go very well with the onions.

Pletzel

Slightly adapted from Cook's Country August/September 2016

Ingredients

• 475g all-purpose flour
• 3 1/2 tsp. coarse sea salt, divided
• 1 2/3 c. water
• 1/2 Tbsp. instant (rapid-rise) yeast
• 1 1/4 tsp. sugar
• 3 Tbsp. olive oil, divided
• 2-3 onions, chopped fine
• 2 Tbsp. poppy seeds

Directions

1. Combine the flour and 2 1/2 tsp. of the salt and make a well in the centre.
2. Pour in the water and mix, working from the centre outward, until combined. Cover and allow to rest for 30 minutes.
3. Add yeast and sugar and knead for 10-20 minutes.
4. Pour 1 Tbsp. of oil over the dough and flip it over a couple times so that dough gets completely coated in oil. Cover and set aside to rise for 2-3 hours.
5. Meanwhile, heat 1 Tbsp. of the remaining oil over medium heat.
6. Add onions along with remaining 1 tsp. of salt and cook, stirring occasionally, until onions are golden-brown (~10 minutes).
7. Remove from heat and stir in poppy seeds. Set aside.
8. Coat a rimmed baking sheet in remaining 1 Tbsp. of oil.
9. Turn dough out onto oiled sheet and press into corners of pan with oiled fingers. If dough resists stretching, let it rest for 5-10 minutes before continuing.
10. Proof, uncovered, for 30-45 minutes.
11. While dough is proofing, preheat oven to 250°C (475°F).
12. Prick risen dough with a fork 30 or 40 times.
13. Spread the onion-poppyseed mixture over the surface of the bread, leaving ~1cm border around the edge.
14. Bake at 250°C (475°F) for 18-20 minutes.

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Variations

Multi-Grain Pletzel

Ingredients

• 300g all-purpose flour
• 100g hard (strong/high grade/bread) whole wheat flour
• 25g rye flour
• 3 1/2 tsp. coarse sea salt, divided
• 1 2/3 c. water
• 1/2 Tbsp. instant (rapid-rise) yeast
• 1 1/4 tsp. sugar
• 3 Tbsp. olive oil, divided
• 2-3 onions, chopped fine
• 2 Tbsp. poppy seeds

Assuming this works well, I'd try it again with even more rye flour, but I wanted to keep the proportion of rye low to start since it can make it difficult to achieve good structure in yeasted breads.