Home
Recipes
Software
Store
Discuss Food!
Video
Help
Log in
and post recipes free!
find
in
Anywhere
Recipe Title
Videos
Discussion Groups
Food Dictionary
Product Support
search
Non / Flat Onion Breads (Central Asia)
16 Servings
Try this Non / Flat Onion Breads (Central Asia) recipe, or post your own recipe for Non / Flat Onion Breads (Central Asia)
tell us
Be the first to
submit a photo
for this recipe.
Win $100.00
by posting the best original food photo this month!
Recipe look good to you?
Non / Flat Onion Breads (Central Asia) Ingredients
6 tb
Butter
1 ts
Salt
1 1/2 c
Onion
s -- finely chopped
3 c
All-purpose flour
3/4 c Water -- lukewarm
Instructions for Non / Flat Onion Breads (Central Asia)
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. Recipe By : Time-Life Foods of the World - Russian Cooking From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Main Ingredient:
Onions
Cuisine:
Uncategorized
More like this...
Flat Onion Omelet (Shulman)
Griddle Flat Bread
Escarole Stuffed Flat Bread
Chipati (Indian Griddle Fried Flat Bread)
(Injera) Ethiopian Flat Bread
Ingredient Insight - look inside this recipe
All-Purpose Flour
Butter
Onion
Salt
Breads
Dumplings
Butter
Onion
Onions
for
flavor
and
categorization
Recent searches:
chili fighters fire
sausage peppers pasta
barbecue sauce blue cheese
marinade rump roast
cheese enchiladas cheese sauce
shortbread velmas aunt
salmon rolls
old el paso enchilada sauce
spinaci
old el paso green chile enchilada sauce
rubarb crumble
citrus butter
sunflower seeds
sauce canning peppers
chicken breast sun-dried tomato
cajun red beans
chicken liver stuffing
boneless pork sirloin roast
bratwurst potato
yoghurt pesto
O P T I O N S
Rate or Comment
Suggest to Friend
Add to Menu
Email Recipe
Print Recipe
I M P R O V E
Submit Photo
Link to Recipe
Post a Recipe
Invite Friends
Post a Video
R E M E M B E R
Try Soon
Favorite
G R O U P S
log in first
Create your own personal cookbook!
Learn more
Download
our cooking software and
do more
with this recipe!
BigOven for Windows won Best Cooking Software, 2008 from TopTenReviews.com