Potato and Onion Pita Bread
Chef's Tips: Potato prep: Soaking sliced potatoes in cold water for 10 minutes, then patting completely dry, prevents browning and ensures crispier results Make ahead: Caramelized onions can be made up to 3 days ahead and refrigerated Serving suggestion: Drizzle with extra pomegranate molasses and serve with a simple arugula salad dressed with lemon and olive oil What Makes This Special: The no-rise dough makes this recipe accessible for weeknight cooking, while the combination of caramelized onions, paper-thin potatoes, and that sweet-tart pomegranate glaze creates layers of flavor that are absolutely addictive. The fresh garnishes add color, texture, and brightness that make each bite exciting.
- Time: 70 min
Source: Relaxed Recipes
Ingredients
- FLATBREAD
- Mix the dough: In a large bowl, whisk together flour, baking powder, and salt. A
- Knead briefly: Turn onto lightly floured surface and knead just until smooth, ab
- TOPPING
- Caramelize onions: Heat 2 tbsp olive oil in large skillet over medium heat. Add
- Prep potatoes: Meanwhile, slice potatoes paper-thin using mandoline or sharp kni
- Make pomegranate glaze: Whisk together pomegranate molasses, honey, minced garli
- ASSEMBLE AND BAKE
- Preheat oven to 475°F. Place two baking sheets in oven to heat
- Roll flatbreads: Divide dough into 6 portions. Roll each very thin on floured su
- Top flatbreads: Brush each with remaining olive oil. Spread caramelized onions e
- Bake: Carefully transfer to hot baking sheets . Bake 12-15 minutes until edges a
- Finish: Remove from oven and immediately sprinkle with goat cheese, pomegranate