Recipe - Non Flat Onion Breads (Central Asia)

6 tablespoon Butter
1 One half cup Onions finely chopped
Three fourths cup Water lukewarm
1 teaspoon Salt
3 cup Allpurpose 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 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 One half cups of flour, One half cup at a time. If
necessary, beat in as much of the remaining One half 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 One half 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 12inch 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.

Recipe By : TimeLife Foods of the World Russian Cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini