1/2 c Lightly salted butter 3 1/2 c All-purpose flour
4 c Diced yellow onions (about 1 2 3/4 ts Salt
-1/4 lbs) 1 To 1 1/4 cups cold water
Chewy rounds of skillet-cooked bread with sauteed onions mixed into the
dough are good as a snack or as a savory accompaniment for soup, salad or
cheese.
Makes abut 28 rounds
*1/4 lb slab bacon
1. Heat butter in medium skillet over high heat until hot; reduce heat to
medium-high. Add onions; saute, stirring occasionally, until soft but not
brown, 10 to 15 minutes. Cool.
2. Mix 3 cups of the flour and the salt in large bowl. Add 1 cup of the
water, the onions and their liquid; stir to form a soft dough (use part or
all of the remaining 1/4 cup water if needed). Knead dough on lightly
floured surface to form smooth dough, using as much of the remaining flour
as needed to prevent sticking.
3. Tear off small pieces of dough, slightly larger than an unshelled
walnut. Roll on floured surface into 4-inch rounds.
4. Heat large heavy skillet over medium-high heat; rub with bacon to coat
lightly with fat. Place as many rounds of bread in skillet as will fit in
single layer; cook until lightly browned on bottom, 5 to 8 minutes. (If
breads begin to get too dark, reduce heat.) Turn rounds and brown the
second side, about 8 minutes. Remove breads; keep warm wrapped in cloth.
Repeat, rubbing skillet with bacon as needed and cooking remaining pieces
of dough. Serve flatbread warm.
Cuisine
Yields
28 servings
