Roll the onions in the dough to make a fluffy and tasty bread!
2 purple onions;
1 tbsp salt;
1 tsp yeast;
200 ml (6.7 fl.oz) warm water;
2 tsp salt;
600 g (20 oz) flour;
125 g (4.2 oz) butter, melted.
Slice purple onions and season them with a tablespoon of salt.
Stir and set aside for 20 minutes. Squeeze onion slices to remove excess liquid.
Stir 2 tsp of salt with flour. Dissolve yeast in warm water and pour the yeast solution into the seasoned flour.
Knead the dough, cover it and set aside until doubled in size.
Cut the dough into quarters and roll as thin as possible (it should be even a little transparent in the end).
Repeat with leftover portions of the dough and brush each rolled out piece with some melted butter, add the onions and roll.
When you roll the flatbread into a log roll this log again into a snail, press with your fingers to stretch it out into a flatbread.
Poke each flatbread with a fork and brush with leftover butter.
Bake at 200C/400F for 30-40 minutes.