Jim Smailer — Chef, The Boulder Cork Restaurant Ingredients: 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 Directions: 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. Related