Easy whole grain flatbread revisited

I've done the flatbread recipe a few times now. The rosemary and onion add a great deal of flavor to an otherwise bland bread.

This is latest version I did:

• 1 cup whole wheat flour
• 1.5 cups water
• 0.5 teaspoons table salt (up to 1 teaspoon coarse salt)
• 1 half large onion sliced thin
• 1 tablespoon fresh rosemary
• 4 tablespoons olive oil

Mix water, flour and salt. Cover and set aside for 30 minutes or up to 12 hours.
Heat oven to 425.
Add oil, rosemary and onions to 10 inch skillet and heat in oven until slightly fragrant. Stir onions and add batter making sure the onions are mixed in. Set temperature up to 450. Bake for 40+ minutes.

The original recipe is here http://content.markbittman.com/node/27

Notes:
This could really use less oil both for the skillet and pan versions.
The 425 degree start seemed to work better for me in getting to fragrant without burning the onions although it may have been making sure the onions were not pushed out to the edges.
My 12 pizza pan doesn't have a tall enough lip for this recipe.
A 9x13 pan should be about the same area as a 12 inch round.
Down scaling by 25/36 or roughly 2/3 should make a 10 inch pan the equivalent thickness (or thinness) of a 12 inch round.