Ingredients Edit

Directions Edit

  1. Place the sliced onions in the water.
  2. Leave for half an hour.
  3. Crush the onions in water.
  4. Sift flour.
  5. Add in the salt.
  6. Form a bay and pour oil and some onion water and commence mixing/forming the dough whilst adding the remaining water as required.
  7. Add in the onion flakes as well.
  8. Knead thoroughly to form smooth elastic well-developed dough.
  9. Divide the dough into 50 g pieces and shape into round balls.
  10. 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.
  11. Heat a thick-bottomed non-stick saucepan.
  12. Place the rolled dough and cook on both sides.
  13. Serve hot.
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