Caramelized Onion Flatbread

Combine Bread Flour (2 3/4 cups), Salt (1 tsp), Milk (1 cup), Instant Dry Yeast (1/2 Tbsp), and Caster Sugar (1 tsp) in a bowl of a stand mixer. Use a hook attachment at a slow speed to mix ingredients until a dough forms. Add Olive Oil (1 Tbsp) and mix for a further few minutes until combined. Change to medium speed, mixing until dough is elastic.

Roll into a ball and tip into an oiled bowl. Cover cling film loosely. Place in oven on "Dough Proving" program at 35 degrees C ( 95 degrees F) for 25 minutes and let it rise to double size.

Put Olive Oil (1 Tbsp) in a large frying pan and set over medium-high heat. Add Onions (3) and stir until onions are soft.

Add Brown Sugar (1/2 Tbsp) and Balsamic Vinegar (3 Tbsp) and stir. Turn up to medium heat and cook until no liquid remains and onions have caramelized. Transfer onion to a flat tray to cool down.

Once the dough has risen, turn it out onto a floured surface and flatten out, place on a baking tray. Form a flat loaf about 1-centimeter high and pour caramelized onion over the dough and. Brush with remaining Olive Oil (1 Tbsp).

Bake bread on shelf level 3 (middle of the oven) on Steam Roast at 200 degrees C (400 degrees F) for 25 minutes or until bread is cooked.

Let bread cool to room temperature and slice carefully with a serrated knife. Serve.