Non

Description
Flat onion bread

Ingredients

 * 6 tablespoons of butter
 * 1½ cups of finely chopped onions
 * ¾ cup of lukewarm water (about 110°F)
 * 1 teaspoon of salt
 * 3 cups of all-purpose flour

Directions

 * 1) Melt 1 tablespoon of the butter in a heavy 10- to 12-inch skillet set over high heat.
 * 2) Add the onions, reduce the heat to low, and stirring occasionally, cook 3 to 5 minutes, or until the onions are soft but not brown.
 * 3) Transfer the onions to a bowl and cool to room temperature.
 * 4) Melt the remaining butter in the skillet and pour into a large mixing bowl.
 * 5) Add the lukewarm water and, with a large spoon stir in the chopped onions, and 2½ cups of flour, ½ cup at a time.
 * 6) If necessary, beat in is as much of the remaining ½ cup of flour as you need to make a dough that does not stick to your fingers.
 * 7) Gather the dough into a large, compact ball and divide into 16 pieces.
 * 8) With the palms of your hands, shape each piece of dough into a 1½- to 2-inch ball.
 * 9) Then, with a lightly floured rolling pin, roll out the balls one at a time into circles that are about 8 inches id diameter.
 * 10) Set the rounds of dough aside.
 * 11) Set a heavy 10- to 12-inch ungreased pan over high heat.
 * 12) When it is hot enough for a drip of water, flicked across its surface to instantly evaporate, place 1 pound of dough in the center.
 * 13) Brown for 3 or 4 minutes on each side, turning over with your fingers or a wide spatula; do not be concerned if the bread does not brown evenly.
 * 14) Transfer the bread to a rack to dry and proceed to fry and dry the remaining dough similarly.
 * 15) Serve the bread in a basket or other porous container.
 * 16) If for any reason the bread becomes limp after a day or so, place the rounds in a single layer on a cookie sheet an bake them for 5 to 10 minutes in a preheated 250°F oven until they freshen.