Flatbreads in the pan

Preparation
Mix both the flours, the salt, the rosemary, the instant baking powder, and oil, then knead. Add the water while continuing to work the dough for about 5 minutes, then roll out the dough until obtaining a thickness of about 8 mm, and cut out more little flatbreads as possible. Put the flatbreads into a greased pan, prick their surfaces with a fork, and cook them for about 5 minutes. Turn the flatbreads and cook again for 5 minutes, until they are golden and crisp. Put the sliced red onions and the sugar in a pan with very little water and oil and let them caramelize, stirring occasionally. Place the caramelized onions and a slice of Prosciutto Toscano DOP on each flatbread and serve.