· 1-1⁄2 cups flat bread flour mix
· 1⁄4 teaspoon salt
· 1⁄4 cup red onion, minced
· 1⁄2 cup water, warm (not more than 110 degrees)
· 1 teaspoon sugar
· 2-1⁄4 teaspoons Fleischmann’s Active Dry Yeast
· 2 tablespoons olive oil
· Bob’s Red Mill Brown Rice Flour (used for bench flour)
· 1⁄2 teaspoon Mrs Dash Table Blend (optional)
· 1⁄4 teaspoon pepper medley, fresh ground (optional)
· 1⁄4 teaspoon garlic powder (optional)
· 1⁄4 teaspoon onion powder
Proof the yeast: Stir the sugar into the water until it dissolves. Stir the yeast into the sugar water with a fork or a whisk. Let sit until foam appears on top. If you don’t get any foaming action, your yeast is “dead” and you need new yeast before going any further.
Whisk salt and optional seasoning (if used) into flour.
Put flour into the mixing bowl on your stand mixer. Add onions to the seasoned flour mixture. Mix on low speed until the onions are thoroughly coated with flour. Let sit for 15 minutes.
Stir the oil into the water. Immediately pour the mixture into the mixing bowl, running at a low speed.
Remove the bowl from the mixer, and put it in a warm place, covered with a dish cloth, for 30 minutes.
Preheat the dry comal or cast iron skillet over medium heat.
Sprinkle the rolling area liberally with bench flour. Turn the dough out onto the work area. If it is very sticky, dust it with more bench flour. Knead a few times. Roll the dough into a log and divide into 8 portions.
Flatten and cook one portion at a time. Use your hands and as much bench flour as necessary to flatten out the portion.
Roll the portion lightly to make it as flat as you can, but still be able to pick it up and put it on the hot comal. Place the flat bread on the comal.
Cook for about 1 minute, until bubbles stop forming.
Flip and cook another minute.