Best 8 Onion Stuffed Flat Bread Recipes

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Onion stuffed flatbread is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or even a main course. It is made with a simple dough that is filled with a mixture of onions, herbs, and spices, then baked until golden brown. The result is a crispy, flavorful flatbread that is sure to please everyone at the table. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, onion stuffed flatbread is a great option. With its simple ingredients and delicious flavor, it is sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMELIZED ONION AND BACON PULL-APART BREAD



Caramelized Onion and Bacon Pull-Apart Bread image

Smoky cheese and bacon combine with the natural sweetness of caramelized onions in this hot, crusty party bread that is meant for sharing.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h35m

Yield 8 to 12 servings

Number Of Ingredients 9

1/4 pound bacon (3 to 4 slices), cut into 1/4-inch dice
3 large onions, thinly sliced (about 8 cups)
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
One 1 1/2-pound round rustic loaf of bread, such as sourdough or Italian
4 ounces smoked Gouda, shredded
4 ounces mozzarella, shredded
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon is golden brown, about 9 minutes. Transfer the bacon to a plate using a slotted spoon. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the stuck bits on the bottom of the pan as needed, until the onions release their juices and are caramelized, golden and soft, about 30 minutes. (If the onions begin to brown before they soften, stir in a tablespoon water, lower the heat and return to cooking.)
  • Combine the butter, thyme, 1 teaspoon salt and some pepper in a medium bowl. Stir in the onions until the butter melts and becomes saucy.
  • Meanwhile, with a large serrated knife, shave 1/4 inch off the bottom crust of the bread.. Make 1-inch wide crosshatch cuts on the top of the bread, three-quarters of the way through to the bottom. Put the bread on the prepared baking sheet.
  • Spoon 3/4 of the onion mixture into all of the slits. Mix together the Gouda and mozzarella in a small bowl, then stuff three-quarters of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese. (The bread will be very stuffed and messy.) Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with the bacon and parsley. Serve immediately.

ONION-STUFFED FLAT BREAD



Onion-Stuffed Flat Bread image

From Vegetarian Times. Pan-fried flat breads are served at breakfast in India, but the crispy treats can be used for other meals as well. 192 cal; 5g prot; 8g fat; 29g carbs; 0mg chol; 148mg sod; 3g fiber; 2g sugars.

Provided by BB2011

Categories     Breads

Time 30m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 7

2 cups onions, finely chopped
1 teaspoon ground coriander
1 teaspoon jalapeno chile, finely chopped
1 teaspoon lemon juice (or 1/2 tsp amchoor)
2 cups white whole wheat flour
1/2 teaspoon salt
3 tablespoons canola oil or 3 tablespoons vegetable oil

Steps:

  • Filling: Combine all ingredients in a bowl.
  • Dough: Pulse flour and salt in food processor until combined.
  • Add 1 1/4 cups water, and process 2 minutes, or until smooth.
  • Cover, and let stand 10 minutes.
  • Roll dough into 8 balls, then dust with flour. Roll out each ball into a 3-inch circle.
  • Place 2 tablespoons filling in center of each circle. Join dough edges together, and crimp tightly. Dust with flour once more. Place crimped-side down and roll into 6-inch circles.
  • Oil iron griddle or heavy skillet, and heat over medium heat.
  • Cook 1 dough circle for 1 to 2 minutes, or until bottom browns and is firm. Flip, and cook 1 to 2 minutes more.
  • Lightly oil top of flat bread with 1/2 teaspoon oil. Turn over, and oil second side, pressing on flat bread several times to brown evenly. Repeat with remaining dough balls and oil.
  • Serve hot or at room temperature.

POTATO-STUFFED FLAT BREAD



Potato-Stuffed Flat Bread image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

1 1/4 cups whole wheat flour
1 teaspoon salt
1 teaspoon yogurt
2 tablespoons butter
1/2 cup water
Potato Filling, recipe follows
4 tablespoons softened butter
1 potato, baked, cooled, peeled and mashed
1/2 cup yogurt
1 small onion, minced
1 jalapeno, stemmed, seeded, and minced
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon cumin powder
2 tablespoons minced cilantro
2 teaspoons salt

Steps:

  • Sift the flour with the salt, and knead into a soft dough by adding the yogurt, butter, and water.
  • Cover with a moist cloth and let rise for 1/2 an hour.
  • Meanwhile, combine ingredients for the potato filling in a bowl and refrigerate until needed.
  • Knead the dough again, and divide into 8 equal parts, rolling them into small balls. Using a rolling pin, roll out each ball into a round disc approximately 3 inches in diameter.
  • Place the potato filling in the center of 4 of them, cover with the remaining disks, and roll out into a 4 to 5 inch discs. Brush the breads with soft butter.
  • Place the stuffed breads on non-stick or well-seasoned cast iron pan on medium-high heat. They can also be cooked on a charcoal grill or pancake griddle. Cook till both sides are golden brown, approximately 2 to 3 minutes per side.

ONION FLATBREAD



Onion Flatbread image

This impressive flatbread couldn't come together more simply. Prepared pizza dough is stretched and topped with thinly sliced onions and shredded cheese. Bake until browned in a hot oven and that's it! Top with herbs and flaky salt and you have a delicious side dish perfect with any meal or on its own.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Press 12 ounces pizza dough into an 8-by-12-inch rectangle on a floured parchment-lined inverted baking sheet. Rub with 2 tablespoons olive oil, then top with 1/2 cup shredded cheddar and 1/2 thinly sliced red onion. Slide the parchment onto a preheated pizza stone or baking sheet in a 475˚ F oven; bake until browned, 9 to 11 minutes. Top with sea salt and chopped parsley.

RED-ONION FLATBREAD



Red-Onion Flatbread image

Red onions shine in this easy, yeasted flatbread, where they are strewn across the dough with flaky sea salt.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h40m

Number Of Ingredients 8

1 envelope (2 1/4 teaspoons) active dry yeast
2 tablespoons sugar
1 cup warm water (110 degrees)
2 1/4 cups all-purpose flour, plus more for dusting
1 1/4 teaspoons coarse salt
2 tablespoons extra-virgin olive oil, plus more for bowl and drizzling
1 large red onion, cut into 1/4-inch rounds
Flaky sea salt, such as Maldon, for sprinkling

Steps:

  • Preheat oven to 450 degrees, with a pizza stone or baking sheet (or an inverted rimmed baking sheet) on lowest rack.
  • Sprinkle yeast and sugar over warm water in a large bowl. Let stand until foamy, about 5 minutes. Stir in flour, coarse salt, and oil. Transfer dough to a lightly floured work surface. Knead, dusting hands and surface with more flour as needed, until smooth and elastic, about 5 minutes. Shape into a ball.
  • Transfer to a large oiled bowl, turning to coat. Cover and let rise in a warm spot until doubled in bulk, about 45 minutes.
  • Punch down dough and form into a ball, then turn out onto a lightly floured surface. Divide into 2 pieces. Gently stretch each into a rough 16-by-6-inch oval and place on a parchment-lined baking sheet (or an inverted rimmed baking sheet). Divide onion between ovals, leaving a 1-inch border; lightly press into dough. Let rise, 10 minutes. Drizzle with oil and sprinkle with flaky salt.
  • Transfer ovals on parchment onto preheated pizza stone or baking sheet. Bake until crust is golden and crisp, 15 to 20 minutes. Serve warm.

BRIE & CARAMELIZED ONION FLATBREAD



Brie & Caramelized Onion Flatbread image

Saute the onions and garlic for this flatbread a day ahead so it's easy to put together on the day of the party. Prepared pizza dough makes it a snap. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Time 1h5m

Yield 1 flatbread (12 pieces).

Number Of Ingredients 9

2 tablespoons butter
3 large sweet onions, halved and thinly sliced (about 6 cups)
2 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 loaf (1 pound) frozen pizza dough, thawed
8 ounces Brie cheese, cut into 1/2-inch pieces

Steps:

  • Grease a 15x10x1-in. baking pan; set aside. In a large skillet, heat butter over medium heat. Add onions; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 25-30 minutes or until deep golden brown, stirring occasionally. Add garlic; cook and stir 1 minute longer., Preheat oven to 425°. Add brown sugar, vinegar, salt and pepper to onion mixture. Cook and stir 5 minutes longer. Press dough into a 12x10-in. rectangle onto prepared pan. Top with onion mixture and cheese. Bake 20-25 minutes or until golden brown. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 206 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 333mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 1g fiber), Protein 8g protein.

ONION FLAT BREAD



Onion Flat Bread image

Serve with soup or salad for a complete meal. You can't cut this bread you have to break it. Serve hot with butter

Provided by Diane Axtell

Categories     Breads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 package dry yeast
1 cup water
2 teaspoons sugar
1 teaspoon salt
3 cups flour
1 tablespoon butter
1/2 cup chopped onion
salt
paprika

Steps:

  • Mix yeast into the warm water,add sugar& salt.
  • Stir in the flour.
  • Knead& let rise tell double.
  • Grease 2 pie plates.
  • Press 1/2 the dough into each plate.
  • Spread the top of each with butter.
  • Sprinkle the onion on top.
  • Sprinkle each with some salt& paprika.
  • Bake 450 degrees 20 minutes.

Nutrition Facts : Calories 258.9, Fat 2.6, SaturatedFat 1.3, Cholesterol 5.1, Sodium 404.2, Carbohydrate 50.9, Fiber 2.1, Sugar 2.1, Protein 7

TURKISH STUFFED FLATBREAD (GOZLEME)



Turkish Stuffed Flatbread (Gozleme) image

This yeasted dough is so soft and easy to work with. I don't really like kneading by hand, so I used a bread machine instead for the kneading part only. You can stuff it with whatever fillings you like or leave it unstuffed. Great for snacking or a side dish.

Provided by MattOlay V-H

Categories     Quick Bread

Time 1h20m

Yield 6

Number Of Ingredients 14

1 cup lukewarm water
1 teaspoon butter-flavored shortening
½ teaspoon salt
1 teaspoon white sugar
2 ⅓ cups bread flour
1 teaspoon yeast
1 tablespoon olive oil
1 tablespoon butter
½ medium onion, chopped
½ teaspoon salt
1 ½ cups frozen chopped spinach - thawed, drained, and squeezed dry
½ teaspoon garlic, minced
6 tablespoons grated Parmesan cheese
2 tablespoons olive oil, or as needed

Steps:

  • Place lukewarm water, shortening, salt, sugar, bread flour, and yeast in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine at the kneading, 20 minutes.
  • Divide dough into 5 pieces and roll them into balls. Place on a floured surface, cover with a slightly damp cloth, and leave to rest for 20 to 30 minutes.
  • Meanwhile, melt oil and butter for filling in a medium skillet over medium heat. Add onion and salt and cook, stirring frequently, until onions soften, about 10 minutes. Add spinach and garlic and cook for another 3 to 5 minutes. Remove from the heat.
  • Roll dough circles into flat rounds, 5 to 6 inches in diameter. Fill one half each circle with spinach mixture, sprinkle with Parmesan cheese, then fold the other half over and seal the edges.
  • Preheat a griddle or large frying pan over medium-high heat. Brush one side of each gozleme with oil and place on the hot pan; cook until base is golden, 2 to 3 minutes. Brush top side with olive oil, turn, and cook until golden, another 2 to 3 minutes.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 37.6 g, Cholesterol 9.5 mg, Fat 11.8 g, Fiber 2.6 g, Protein 9.3 g, SaturatedFat 3.3 g, Sodium 509.5 mg, Sugar 1.5 g

Tips:

  • Choose the right onions: Yellow or white onions are best for this recipe, as they have a mild flavor that won't overpower the other ingredients.
  • Slice the onions thinly: This will help them cook evenly and quickly.
  • Sauté the onions until they are caramelized: This will bring out their natural sweetness and give them a delicious golden brown color.
  • Use a good quality flatbread: A sturdy flatbread will hold up to the weight of the toppings and won't get soggy.
  • Don't overload the flatbread with toppings: You want the flavors to shine through, so don't pile on too many ingredients.
  • Bake the flatbread until the cheese is melted and bubbly: This will ensure that the flatbread is cooked through and the cheese is nice and gooey.

Conclusion:

Onion stuffed flatbread is a delicious and easy-to-make appetizer or snack. It's perfect for parties or potlucks, and it's also a great way to use up leftover onions. With its simple ingredients and flavorful toppings, onion stuffed flatbread is sure to be a hit with everyone who tries it.

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