Side Pannel
Non / Flat Onion Breads (Central Asia)
Non / Flat Onion Breads (Central Asia)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 6 tb Butter
- 1 1/2 c Onions -- finely chopped
- 3/4 c Water -- lukewarm
- 1 ts Salt
- 3 c All-purpose flour
Directions
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 them to a bowl and cool to room temperature.
Melt the remaining butter in the skillet and pour it into a large bowl. Add
the lukewarm (110 - 115 F) water and, with a large spoon, stir in the
chopped onions, salt and 2 1/2 cups of flour, 1/2 cup at a time. If
necessary, beat in as much of the remaining 1/2 cup of the 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 it 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 in 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 drop of water flicked across its surface to instantly
evaporate, place one round of dough in the center. Brown for 3 or 4 minutes
on each side, turning it 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 and bake them for 5 to
10 minutes in a preheated 250F oven until they freshen.
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 them to a bowl and cool to room temperature.
Melt the remaining butter in the skillet and pour it into a large bowl. Add
the lukewarm (110 - 115 F) water and, with a large spoon, stir in the
chopped onions, salt and 2 1/2 cups of flour, 1/2 cup at a time. If
necessary, beat in as much of the remaining 1/2 cup of the 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 it 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 in 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 drop of water flicked across its surface to instantly
evaporate, place one round of dough in the center. Brown for 3 or 4 minutes
on each side, turning it 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 and bake them for 5 to
10 minutes in a preheated 250F oven until they freshen.
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