Turn on the oven to BROIL setting.
Slice a large onion thinly and cook in a pan with a touch of oil on medium heat until brown and caramelized, about 6-7 minutes.
Next, toast the pita bread. I like to toast it directly on the stove so the bottom crisps up. This step is important if you like a slightly crispy flatbread.
Next, divide the caramelized onion evenly between the two pita breads.
Top with cheese and cilantro leaves. You can use cheddar or mozzarrella. I use a combination of both.
Stick the flatbreads under the broiler directly on the first rack. Let the cheese brown and bubble for about 4-5 minutes. Keep an eye on it; the broiler can burn the flatbread if you're not attentive.
To serve, slice the flatbread into four quarters, drizzle with honey, sprinkle some chili flakes and fresh cilantro. YUMO!