You can cut the bread(s) into strips or you can set them out whole with a knife alongside so folks can cut to order. Remove from the oven when done, drizzle with the BBQ sauce and/or the Greek yogurt, snip chives over-top and serve.
If you don’t have parchment paper, oil your baking sheet lightly. Brush the petite potatoes lightly with a tiny bit of olive oil, sprinkle with salt and pepper and bake on a parchment paper lined baking sheet for 12 minutes (parchment will brown a bit – that is ok).Scatter the caramelized onions over-top, arrange your potatoes, overlapping them to one another over-top the onions.Lightly brush your flatbread(s) with a bit of olive oil.Once you are ready to cook your flatbread(s).Saute your onions in the olive oil over medium heat until they soften and begin to caramelize.If you make your dough a bit ahead of cooking time, just place a damp paper towel over each piece to keep it moist or wrap it tightly in plastic wrap. Halve your dough and in between 2 pieces of parchment paper, roll out your dough, one piece at a time, into a rustic shape about 1/8 of an inch thick.Form into a ball (add a few drops of extra water if necessary).Dig a small well in the middle of your mixture and add in your water, olive oil and honey.Combine potato, flour, baking powder, salt and pepper in a bowl and whisk until combined.
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