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DescriptionEdit

Flat onion bread

Ingredients Edit

Directions Edit

  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.

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