Onion Flatbreads (Flour and Water Only)
Who knew a simple flour-and-water dough could turn into something this good - mmm! If all you've got at home is flour, water, onions, and a little oil, you can not only get by, but eat something genuinely tasty and filling. These flatbreads are savory, simple, and crisp. They taste a bit like chebureki or belyashi (Eastern European fried meat pies).
Cooking method
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Step 1:
Here's what you'll need, plus some vegetable oil.
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Step 2:
Combine the water, salt, and flour and knead into a dough.
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Step 3:
The dough should be firm. Let it rest for an hour so it becomes smooth and elastic.
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Step 4:
Now for the filling. Cut the onion into half-moons; you can halve those again if you like.
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Step 5:
Divide the dough into pieces.
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Step 6:
Roll each piece into a sheet about 1/8 to 1/4 inch (3-5 mm) thick.
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Step 7:
Brush the sheet with vegetable oil, scatter the onion over it, and sprinkle lightly with salt. Roll it up into a log and pinch the edges closed.
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Step 8:
With a knife, cut the log into pieces about 1 1/4 inches (3 cm) wide.
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Step 9:
Take one piece, press it down a bit with your hands (as shown on the left), then roll it out with a rolling pin (as shown on the right).
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Step 10:
Fry on both sides in a well-heated skillet with vegetable oil until golden brown. Sprinkle with pepper if you like. Transfer to a paper towel to blot off excess oil.
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Step 11:
Serve with any sauce, sour cream, or mustard.
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Step 12:
Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Fortified whole durum wheat flour - 333 kcal/100g
- All-purpose whole durum wheat flour - 364 kcal/100g
- Fine semolina flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
