Instructions: In hot & humid weather, use 1/8 c less water.

Bring bread ingredients to room temperature and pour into bakery, in order.

Set "baking control" at 10 oclock. Select "manual" or dough setting and push Start.

Thinly slice red onion.

Remove dough after first rise is completed. Preheat oven to 375. Lightly coat 2 baking sheets with nonstick vegetable-oil cooking spray. Divide dough in half. Roll each half out on floured surface into thin, freeform rectangle, about 13" x 10". Transfer to baking sheets.

Stir together oil, garlic, and red pepper flakes in small dish. Brush over flatbread. Sprinkle on poppy seeds, red onion slices, and coarse salt. Bake for 12-15 minutes, until golden.

Slide bread onto cutting board; cut each half into 20 pieces while still hot. Serve warm.

This is one of my familys favorite recipes. It is low-fat and healthy, but it tastes so good that none of them suspect it.

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