Rating: 3.5 stars
13 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
  • 13 Ratings

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Credit: Christopher Baker

Recipe Summary

hands-on:
20 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450° F. Heat the oil in a large cast-iron skillet over medium heat. Add the onion and cook until golden, 5 to 7 minutes.

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  • Transfer the onion to a bowl. Add the potato, rosemary, 1 teaspoon salt, and ¼ teaspoon pepper and toss. Set aside.

  • Wipe out the skillet, turn it upside down, and sprinkle the bottom with cornmeal.

  • On a work surface, with your hands or a rolling pin, gently shape the dough into a round the same size as the skillet.

  • Place the dough on the bottom of the skillet. Top with the potato mixture, arranged evenly, leaving a 1-inch border.

  • Transfer the skillet to oven and bake until the crust is golden brown, about 20 minutes. Slice the flat bread into wedges.

Nutrition Facts

376 calories; fat 9g; saturated fat 1g; sodium 1007mg; protein 11g; carbohydrates 62g; sugars 3g; fiber 3g; iron 4mg; calcium 14mg.
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