Flatbread with Onions and Mustard Seeds

Preparation Place dough in large bowl. Cover with towel and let rise in warm draft-free area until doubled, about 1 hour. Preheat oven to 450°F. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add onions and garlic and sauté 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.

Preparation Place dough in large bowl. Cover with towel and let rise in warm draft-free area until doubled, about 1 hour. Preheat oven to 450°F. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add onions and garlic and sauté 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.