The Story Behind the Dish
Every recipe has a story, and this Onion Flatbread carries the warmth of cultural exchange and friendship. Passed down from a Korean friend, this recipe is more than just a meal—it’s a bridge between culinary traditions, transforming simple ingredients into a dish that speaks of comfort, sharing, and the universal language of good food.
Ingredients: Your Flavor Passport
For the Onion Flatbread
- Onions: 2 medium (about 300-350 g / 10-12 oz)
- Wheat Flour: 500 g (18 oz / about 4 cups)
- Water: 200 ml (7 fl oz / 3/4 cup)
- Vegetable Oil: 140 ml (5 fl oz / 1/2 cup)
- Baking Powder: 1 teaspoon (5 g)
- Salt: To taste (5-10 g)
- Black Pepper: To taste (2-3 g)
- Paprika: 1 teaspoon (2-3 g)
- Dried Garlic: 1 teaspoon (2-3 g)
- Olive Oil: For brushing (2-3 tablespoons)
For the Ginger Sauce
- Sour Cream: 3 tablespoons (45 g)
- Garlic: 1 clove, minced (5 g)
- Fresh Ginger: 1 tablespoon, grated (10 g)
- Lemon Juice: 1 tablespoon (15 ml)
- Salt: 1/4 teaspoon (1-2 g)
- Sugar: 1/2 teaspoon (2 g)
Step-by-Step Cooking Instructions
- Prepare the Dough
- In a large mixing bowl, combine wheat flour, baking powder, salt, black pepper, paprika, and dried garlic
- Gradually add water and vegetable oil
- Knead into a smooth, elastic dough
- Let rest for 15-20 minutes
- Prepare the Onions
- Peel and thinly slice onions
- If desired, briefly sauté to soften (optional)
- Shape the Flatbread
- Divide dough into 4-6 equal portions
- Roll each portion into a thin circle
- Distribute sliced onions evenly on the surface
- Cooking Method
- Heat a skillet or griddle over medium heat
- Cook each flatbread for 2-3 minutes on each side
- Brush with olive oil for extra crispiness
- Prepare the Ginger Sauce
- In a small bowl, mix sour cream
- Add minced garlic and grated ginger
- Squeeze in lemon juice
- Add salt and sugar
- Whisk until smooth
- Serve and Enjoy
- Cut flatbread into wedges
- Serve warm with ginger sauce on the side
Nutritional Information
- Servings: 4-6
- Calories per Serving: Approximately 350-400
- Preparation Time: 30 minutes
- Cooking Time: 15-20 minutes
- Total Time: 45-50 minutes
Nutritional Breakdown (Approximate)
- Protein: 8-10g
- Carbohydrates: 40-45g
- Fat: 18-22g
- Fiber: 2-3g
Pro Tips for Perfect Flatbread
- Dough Tip: Let dough rest for softer bread
- Onion Hack: Slice onions uniformly for even cooking
- Cooking Secret: Use a cast-iron skillet for best results
- Flavor Boost: Experiment with different spice combinations
Delicious Variations and Substitutions
- Flour Alternatives:
- Try whole wheat flour
- Use gluten-free flour blend
- Mix in some cornmeal
- Sauce Variations:
- Replace sour cream with Greek yogurt
- Add sriracha for heat
- Use different herbs and spices
- Dietary Modifications:
- Vegan option with plant-based cream
- Reduce oil for lighter version
- Add herbs like cilantro or chives
Frequently Asked Questions
Q1: Can I make the dough ahead of time? A: Yes, refrigerate for up to 24 hours.
Q2: How do I store leftovers? A: Wrap in foil, refrigerate for 2-3 days.
Q3: Can I freeze the flatbread? A: Yes, freeze between parchment paper.
Q4: What if I don’t have fresh ginger? A: Use ground ginger, adjust to taste.
Q5: Can kids enjoy this? A: Absolutely! Mild flavors, fun to eat.
Storage and Make-Ahead Tips
- Refrigeration: Store in airtight container
- Freezing: Freeze flatbreads separated by parchment
- Reheating: Warm in skillet or oven
- Sauce: Refrigerate separately, use within 3 days
This Korean-Inspired Onion Flatbread is more than a recipe—it’s a celebration of friendship, flavor, and the joy of sharing a meal!