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FLATBREAD WITH ONIONS AND MUSTARD SEEDS

1 pound frozen white bread dough (1/3 of 3-pound package), thawed
3 tablespoons olive oil
3 cups finely chopped onions
2 tablespoons minced garlic
2 1/2 tablespoons Dijon mustard
2 tablespoons yellow mustard seed
1 1/2 teaspoons dried thyme

Place dough in large bowl. Cover with towel and let rise in warm
draft-free area until doubled, about 1 hour.

Preheat oven to 450F. Heat 2 tablespoons oil in large nonstick
skillet over medium heat. Add onions and garlic and saute until
brown and tender, about 10 minutes. Add mustard, mustard seeds and
thyme and stir 1 minute. Cool.

Oil large baking sheet. Using rolling pin, roll out dough on floured
surface to 14x5-inch rectangle. Spread 1/3 cup onion mixture evenly
over dough. Starting at 1 short end, roll up dough jelly roll
style. Using rolling pin, roll out dough to 12x8-inch rectangle.
Transfer to prepared baking sheet. Brush with remaining 1 tablespoon
oil. Sprinkle remaining onion mixture atop dough.

Bake bread until golden brown, about 20 minutes. Serve warm or at
room temperature.

Makes 1 Flatbread

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