Caramelized onion flatbread

Preparation

1. Make sure the sponge: Place water in a medium bowl. Sprinkle yeast over water and stir. Let stand for 2 minutes. The flour bread. Cover the bowl with plastic wrap and let stand for 14 to 16 hours or overnight.

2. Put water in the bowl of an electric mixer or bowl. Sprinkle yeast over water and stir. Let stand for 2 minutes. Add the sponge, bread, whole wheat flour, salt and pepper. Beat with dough hook until ingredients for roughly 2 minutes. Or beat vigorously with a wooden spoon for 8-10 minutes. Let stand for 15 minutes. The dough should be very moist and sticky, but still elastic.

3. Heat In a heavy medium heat, heat oil and sugar for 1 minute. Onion, mix well and cook, stirring occasionally, until golden brown and caramelized, about 12 minutes. Remove from heat and set aside.

4. Transfer give the dough into a lightly oiled bowl and cover with plastic wrap. Let rise in warm place until doubled, about 1 1/2 hours. Turn spread on a baking sheet with cornmeal or flour. Show dough on a well floured, handle with care in order as possible to obtain the volume surface; cut into two equal parts.

5. Carefully pull and stretch each piece of dough into a flat circle about 1 1/4 inches thick. Transfer to the prepared plate. Sprinkle the onion and rosemary on buns. Can be covered with plastic wrap and leave in a warm place for 45 minutes to an hour.

6. Place a baking stone on the middle rack in the oven and preheat to 450 degrees F. Using a spray bottle, spray the oven walls with water. Work quickly so that the oven does not lose heat. Slide the loaves in the ocean. Bake for 16 to 18 minutes until golden brown. Transfer to a rack to cool.