Mix warm water, yeast, and sugar together in a measuring cup or glass, and let sit. In a large bowl, add the flour, salt, and za’atar.

After 5 minutes, the yeast should be activated and bubbly on top of the water. Add it to the flour and mix together. (If the mixture is dry, add a little water.)

Knead dough for about 5 minutes. Add 1 tablespoon of extra virgin olive oil to the bowl and spread. Place the dough in the oiled bowl and cover with a kitchen towel. Leave the bowl in a warm spot in the kitchen and let rise for an hour.

While the dough rises, prepare the onions. Place your Always Pan on low-medium heat with 1 to 2 tablespoons of oil. Add the onions and a good pinch of salt. Cook the onions for about an hour, stirring occasionally. (Note: Adjust heat as needed if they are cooking too quickly or too slowly. The goal is to cook them down to a dark golden brown without burning them.)

When the dough and onions are ready, preheat the oven to 450°F on Bake.

Grab a small fist-sized chunk of the dough. Roll it into a ball, then use a rolling pin to flatten it into an oval shape, about ⅛-inch thick. Lay directly on the wire rack, then top with an even layer of onions and sprinkle with cheese.

Place the wire rack in the oven on the top rack position and add 10 mL (2 teaspoons) of water into the water inlet.

Cook until the edges begin to brown, about 4 to 5 minutes.

Remove from the oven, then season with salt and pepper, a sprinkle of chives, and serve.

Repeat steps 6 through 9 until all dough is used.

You can make or add any toppings to this flatbread. Have some fun. Our favorite is topping the onions with some calabrian peppers and anchovies.