Non - flat onion breads

Ingredients

Directions

Recipe by: Recipes: Russian Cooking - Foods of the World - Time-Life Melt 1 Tbs of butter in a heay 10- to 12-inch skillet set over high heat. Add the onions, reduce the heat to low and, stirring occasionally, cook 3 to 5 mins, 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 mixing bowl. Add the lukewarm water and, with a large spoon, stir in the chopped onion, salt and 2 1⅕ cups of flour, ½ cup at a time.

If necessary, beat in as much of the remaining 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 1½- to 2-inch ball. Then, with a lightly floured rolling pin, roll out the balls 1 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 1 round of dough in the center. Brown for 3 or 4 mins 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 procedd 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 mins in a preheated 250° oven until they freshen.

from my kitchen to------------------------------->yours..... Dan Klepach