Jim Smailer — Chef, The Boulder Cork Restaurant
2 1/2 cups all purpose flour
3/4 cups dry milk
2 1/2 tsp baking powder
1/2 tsp salt
2 1/2 tbsn softened butter
3/4 cup cold water
6 leaves of sage, chopped
1 red onion, sliced
1 tbsn butter
1 lb wild mushrooms, sliced
4 tsp olive oil
Combine first 4 ingredients in food processor and mix on low. Add the softened butter and cold water and mix for 2-3 minutes.
In a hot pan, sauté the onions, mushrooms, and sage in 1 tbsn of butter for 6 minutes. Let mixture cool.
Add the mushroom mixture to the flour mixture and process until combined. Remove dough from processor to a well-floured surface. Divide dough into 8 pieces. Roll each piece into an 8 inch round that is about 1/8 inch thick.
Heat a skillet until very hot. Add 1/2 tsp of olive oil. Sauté each round individually, adding more olive oil as needed, until each side is golden brown, about 30-40 seconds.
Slightly cool flatbreads. Cut into quarters and serve with favorite salsas.