Flat onion bread
- 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
- 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.
- Transfer the onions to a bowl and cool to room temperature.
- 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 2½ cups of flour, ½ cup at a time.
- 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.
- 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 1½- 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.
- 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.
- 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 250°F oven until they freshen.