This traditional Ashkenazic Jewish flatbread is loaded with diced, cooked onion and poppy seed. Although cream cheese is delicious spread on top, I prefer it "as is," letting the onion and slightly salty taste shine.
Mix: In a large bowl, whisk together the flour and yeast. Add the salt, olive oil, and warm water and mix with a wooden spoon or rubber spatula until all the flour is incorporated. Rub a teaspoon or less of olive oil over the dough, cover with plastic wrap or a kitchen towel and set in the refrigerator overnight. It will get bubbly and double in size.
Make the topping: In a medium sauté pan, heat the olive oil and onion over medium-low heat. Sauté the onion, stirring frequently, for 15 to 20 minutes, or until translucent and just starting to brown. When nearly done, stir in the salt.
Preheat: Preheat the oven to 425 degrees F.
Stretch the dough: Line a baking sheet with parchment, and brush with about 2 teaspoons of olive oil. Gently scrape the dough onto the baking sheet. Let it rest for 5 minutes. Using your fingers in a dimple motion, stretch the dough into a 13-by-10 inch rectangle. If the dough shrinks back, cover loosely and let it rest for 230 to 30 minutes. Stretch again.
Add the toppings: Spread the sautéed onion all over the dough, leaving a 1-inch border. Sprinkle with the poppy seeds and a touch of salt (if using).
Bake: Bake for 30 minutes, rotating the pan half-way. Transfer to a wire rack. Cool slightly and cut into squares to eat warm.
This recipe is almost exactly as it appears in Beth's book. However, she calls the bread "PLetzel, Not PRetzel."
The recipe does not specify the size of the baking sheet you should use. A half-sheet pan, which measures 18 by 13 inches is the right size. At 13 by 9 inches, a quarter sheet pan is just a bit too small.