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Mmmm, bialys!
(Those are raw, by the way.)
The recipe is from Artisan Baking Across America, and it’s the fastest bread I’ve made in months: about six hours, start to finish. The stuff in the center of each round is caramelized onion paste, apparently the traditional topping for these flatbreads.
They turned out very well for a first attempt, but I can’t help but wonder if they wouldn’t be improved by an overnight fermentation, and maybe roasted garlic rather than onions on top. Fortunately, I have more flour in the cupboard…
