Moroccan onion flatbread
Bread
This recipe is sort of a spinoff of an Alsatian onion tart and instead incorporates the flavors of Moroccan cuisine with lots of heat. It's inspired by a recipe in A Platter of Figs, by David Tanis, and loosely adapted here. It's very similar to the traditional North African 'Berber Pizza' and could be made completely vegan by omitting the little amount of butter present in the recipe. But, being a non-vegan myself, I firmly believe everything is improved with a little butter. <br /> <br />This recipe yields three large flatbreads and could easily be halved. Right before serving brush with a little bit of olive oil and sprinkle with sea salt and your guests will be in for a real treat. Also, the 1/2 Rocoto chili pepper will add a lot of heat -- if you prefer a little less spice either omit the pepper or add less of it.
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