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Dairy
Easy
2 Hours
Diets 
I’m not generally a dough person. I just don’t have that magic touch that allows for pillowy, perfectly risen bundles of yum. That’s why I feel authorized to tell you that this two-ingredient flatbread is really a no-brainer. Add in a cheese pull and rich caramelized onions, and it’s really hard to create something that’s not delicious. Wishing you a beautiful Yom Tov!
Yields 8 flatbreads
3 cups Glicks Flour
1 and 3/4 cups Greek yogurt
garlic powder, to taste
salt, to taste
Tuscanini Marinara Sauce, for serving
1 and 1/2 tablespoons oil
1 onion, quartered and sliced
6 tablespoons cream cheese
1 and 1/2 cups mozzarella, divided
2 cubes Gefen Frozen Garlic
2 teaspoons Gefen Honey
1 teaspoon Tuscanini Balsamic Vinegar
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried thyme
Mix the flour with the yogurt and work it with your hands. It will not resemble dough in the beginning, but keep kneading and incorporating, and it will eventually come together into one nice piece. Let it rest for at least 30 minutes. This will make the dough soft and elastic.
Heat the oil in a frying pan. Add the onion and sauté over medium-low heat for 20–30 minutes, or until it’s nice and golden. Place it in a bowl to cool for a little. Then, add cream cheese, one cup mozzarella, garlic, honey, balsamic vinegar, salt, pepper, and thyme to the bowl.
Divide the dough into eight equal parts. Take each part and roll it out as flat as you can. Place two tablespoons filling in the center. Sprinkle with the remaining mozzarella.
Fold the dough over the filling from each edge and pinch it together on top. Then use your palm to flatten the whole dough pocket by pressing down on the seam. Spray with cooking spray and sprinkle with garlic powder and salt.
Wipe your frying pan dry, then place it over medium-low heat. Once hot, add the flatbread, seam side down. Spray the other side of the flatbread with cooking spray and sprinkle with garlic powder and salt. Cook for three minutes, then flip and cook for another two to three minutes. Remove from heat. Repeat with remaining flatbreads.
Serve with marinara sauce for dipping.
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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