Italian Onion Flatbread

1. In a saucepan combine the water and dried onion; let stand 10 minutes. Heat to 120 degree F to 130 degree F. In a medium mixing bowl combine 1 cup flour, the yeast, and salt. Add onion mixture and oil to flour mixture. Beat with electric mixer at low speed for 30 seconds. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can. On a lightly floured surface knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes). Shape into a ball. Place in a bowl sprayed with nonstick coating; turn once. Cover; let rise in warm place until double (about 1 hour).

2. Punch dough down. On a lightly floured surface divide dough into thirds. Cover; let rest 10 minutes. Roll each portion of dough into a 12-inch circle. Wrap dough around rolling pin; unroll onto a baking sheet sprayed with nonstick spray coating. Brush dough with water and sprinkle with poppy or sesame seed. Cover; let rise until nearly double (35 to 40 minutes). Bake, one at a time, in a 400 degree F oven 12 to 15 minutes. To serve, break into pieces. Makes 3 rounds (18 servings.)