Fiyaa Roshi

Ingredients
600 g Strong flour 100 ml Coconut oil 300 ml Tepid water 100 g Onion (sliced thinly) Pinch of salt Flour for dusting.

Directions

 * 1) Place the sliced onions in the water. Leave for half an hour. Crush the onions in water. Sift flour. Add in the salt. Form a bay and pour oil and some onion water and commence mixing/forming the dough whilst adding the remaining water as required. Add in the onion flakes as well.
 * 2) Knead thoroughly to form smooth elastic well-developed dough. Divide the dough into 50 g pieces and shape into round balls. Dust the work surface; place the dough ball and using a rolling pin roll out the dough thinly to approximately ¼ cm thickness to form a circle.
 * 3) Heat a thick-bottomed non-stick saucepan. Place the rolled dough and cook on both sides. Serve hot.