Onion Flatbread

These make a tasty snack on their own, or go well with hummus. It's tricky to get an even layer of the batter onto the cookie sheet, which is why you'll get gummier parts that might need a bit more time. You should do this only after cutting up the sheet of baked flatbread since the parts that are done will over crisp.

1¾ cups (410g) water 

¼ cup (50g) olive oil + extra for drizzling 

1⅔ cups (200g) flour 

1 tsp salt

2 onions (17oz/500g), sliced thin

⅓ cup (40g) grated parmesan 

2 Tbsps. (20g) cornmeal 

1. Preheat the oven to 425°F (or 400?).
2. In a large bowl, whisk together the water, flour, olive oil, and salt until the mixture is smooth and forms a fairly liquid batter.
3. Stir in the onions to coat. Let sit for a half hour, up to overnight.
4. SEE NOTE 3 ABOVE Line a baking tray with parchment paper, and pour the batter into the tray, holding back or setting aside the onion (I used a collander). Use a spatula for spreading the batter out evenly.
5. Arrange the onion pieces evenly across the pan.
6. Combine the parmesan and the cornmeal in a small bowl and evenly sprinkle on top.
7. Drizzle a little olive oil on top to give extra flavor and crispness.
8. Bake for 60 to 90 minutes or until golden and crispy on the edges.
9. Serve warm (not hot!), cut into wedges or rectangles.
10. NOTE: if there are any pieces still too squishy, put them back in the oven for 15 minutes or until the desired doneness is achieved.