6 tablespoon butter
1 1/2 cup onions; finely chopped
3/4 cup water; lukewarm
1 teaspoon salt
2 1/2 cup all-purpose flour
1 (to 3 cups)
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 1.2 cups of flour, 1/2 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 1 1/2- 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.
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