These didn't turn out great for me. That might be my fault, as I don't have much experience making breads. Whatever the reason, these didn't hold together well, and they were kind of bland.
From EatingWell: September/October 2011
Fresh from the skillet, these flatbreads are perfumed with intense sweet caramelized onions. They’re wonderful dipped into a little soup or to serve alongside a saucy curry. They’re quite simple to make—to speed up the process use two skillets or a griddle so you can cook twice as many at once.