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Steps
1
Lightly grease cookie sheet with shortening or cooking spray. In medium bowl, stir together water, yeast, Bisquick mix, oregano, 1/4 cup of the onion and 3 teaspoons of the oil (dough will be soft).
2
Sprinkle work surface with Bisquick mix. Place dough on surface; roll to coat. Knead gently about 20 times, adding a small amount of Bisquick mix if dough sticks to surface, until smooth.
3
Pat dough on cookie sheet into 10-inch round. Sprinkle remaining onion over dough. Brush remaining teaspoon oil over onion and dough. Cover; let rise in warm place about 1 hour or until doubled in size.
4
Heat oven to 400°F. Bake 14 to 17 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm or cool.
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Out of oregano? You can substitute 1/2 teaspoon dried oregano leaves for the fresh oregano.
Try chopped fresh rosemary or thyme leaves instead of the oregano for a simple twist to this quick-to-make flatbread.
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