Flatbreads with onions

Flatbreads with onions are prepared in China and Uzbekistan. But homemade onion flatbreads in a frying pan are no less delicious than the famous national dishes. The recipe includes margarine, but it can be replaced with butter. Butter and margarine are equally caloric. Butter is rich in animal fats. Margarine has more vegetable fats. Butter has a creamier taste. But the differences are almost imperceptible in baking. You can use both onions and green onions for flatbreads. And dried onions are suitable for quick flatbreads.

Step 1

Start kneading the dough. Heat the water, but not too much, it should be slightly warmer than room temperature. Add 2/3 of the salt to the warm water and stir until it dissolves completely. Add flour to the water in small portions and mix the entire contents of the bowl with gentle movements. Knead a tight, but at the same time elastic dough.

Step 2

After kneading the dough, divide it into two equal parts and wrap them in cling film. This will prevent the dough from drying out and forming crusts on its surface. Set the dough aside to rest for about 30 minutes.

Step 3

Prepare the filling. Add the remaining salt and some ground black pepper to the onion and mix.

Step 4

Roll out the dough and form flat cakes. After the dough has rested for half an hour, divide each piece into 2 more parts. Take one of the pieces and roll it into a large thin circle. Generously grease this circle of dough with melted margarine on top. Then spread the onion filling evenly over the dough and roll it into a thin roll. Then roll the roll itself in a spiral into a circle. Roll the flat cake again with a rolling pin to compact the filling and give it shape. Repeat this action with each flat cake.

Step 5

Fry the flatbreads. Pour vegetable oil into a frying pan, heat it up and put the flatbread in. Fry the flatbreads one by one on low heat on both sides for 3-5 minutes, covering the frying pan with a lid.