Mustard Seed and Onion Flatbread
The term "flatbread" comes from the Norwegian "flatbrod." They are crisp, like what we call a cracker. Try the basic formula here, and then improvise freely.
2 tablespoons mustard seed
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1 teaspoon pepper
1/2 cup unsalted butter
1 cup minced white onion
10 to 12 tablespoons water Kosher salt for cooking
Preheat the oven to 375 degrees. Process mustard seeds into fine meal using a food mill, spice mill, or coffee grinder, and then combine with the all-purpose flour, whole wheat flour, salt, and pepper. Cut the butter into the flour mixture until it resembles coarse meal. Mix in the onion and enough water to form a firm ball.
Divide the dough into 2 parts and roll half out to about 1/8-inch thickness. Prick the dough by poking holes in it with the tines of a fork, then cut into 2-inch squares or other desired shapes. You can also leave the dough in one large sheet. Transfer to an ungreased baking sheet or pan. Repeat with the other half of the dough.
Bake for 15 to 20 minutes, giving the pan a 180-degree turn twice through the cooking process to help cook evenly. Check how the dough is browning each time you turn the pan, as even a small deviation in the oven temperature can cause it to over-brown. Remove when the flatbread is evenly and lightly browned. Cool before serving or before storing in a tightly covered container for up to 4 days. These crackers are best when eaten fresh.
Replace the mustard seed with pumpkin seeds, pinon nuts (pine nuts), or sesame seeds. Try adding minced fresh herbs like fennel tops or marjoram when adding the onion. Using all white flour creates a lighter product. The amount of water will depend on how dry the flour is - you'll use less in humid areas, more in drier climates. Flatbreads are traditionally served with cheese, and as an accompaniment to soup and salads.