Boulder Cork Mushroom Flatbreads

2 1/2 cups all purpose flour

3/4 cup dry milk

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2 1/2 tablespoons softened butter

3/4 cup cold water

6 leaves sage, chopped

1 red onion, sliced

1 tablespoon butter

1 pound wild mushrooms, sliced

2 teaspoons olive oil

Directions:Combine first four ingredients in food processor and mix on low. Add the softened butter and cold water and mix for two to three minutes.

In a hot pan, saut� the onions, mushrooms and sage in 1 tablespoon butter for six minutes. Let mixture cool.

Add the mushroom mixture to the flour mixture and process until combined. Remove dough from the processor to a well-floured surface. Divide the dough into eight 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 teaspoon olive oil. Saut� each round individually, adding more olive oil as needed, until each side is golden brown, about 30 to 40 seconds.

Slightly cool flatbreads. Cut into quarters and served with salsa.

Source: Jim Smailer, Boulder Cork