Non

Ingredients

 * 6 tablespoons of butter
 * 1 1/2 cups of finely chopped onions
 * 3/4 cup of lukewarm water (about 110oF.)
 * 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. 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. Tranfer the onions to a bowl and cool to room temperature.
 * 2) Melt the remaining butter in the skillet and pour into a large mixing bowl. Add the lukewarm water and, with a large spoon stir in the chopped onions, and 2 1/2 cups of flour, 1/2 cup at a time. If necessary, beat in is as much of the remaining 1/2 cup of flour as you need to make a dough that does not stick to your fingers. Gather the dough into a large, compact ball and divide into 16 pieces. With the palms of your hands, shape each piece of dough into a 1 1/2- to 2-inch ball. Then, with a lightly floured rolling pin, roll out the balls one at a time into circles that are about 8 inches id diameter. Set the rounds of dough aside.
 * 3) Set a heavy 10- to 12-inch ungreased pan over high heat. 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. 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.
 * 4) Transfer the bread to a rack to dry and proceed to fry and dry the remaining dough similarly. Serve the bread in a basket or other porous container. 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 250oF. oven until they freshen.