In the work bowl of a food processor fitted with the plastic blade,
sprinkle the yeast over the warm water, stir. Add remaining ingredients and
pulse until smooth and dough forms a ball, cleaning the sides of the
processor. Add additional flour if needed. Processing should be at most 2-3
minutes. Let the dough rest for 15-30 minutes.
Spray vegetable oil spray on two large cookie sheets. Divide dough in two, and roll as thin as possible, letting dough rest if it is hard to roll. Place dough on the cookie sheets. Brush with canola oil. Stipple all over with a fork, spread with onion topping, sprinkle with additional poppyseeds, and bake at 400° (with a pan of water for steam in the oven) for 20-30 minutes until brown. These will be cracker-like and can be served with appetizers or a main course, or just a hearty bowl of soup.