- 2 cups white or whole wheat flour, a little more for dusting
- 2 teaspoons salt
- ½ teaspoon ground pepper
- 1 tablespoon sugar
- 1 egg, sligthly beaten
- 1 cup boiling water
- 1 medium onion, halved and sliced
Sift flour, salt and sugar into a large mixing bowl. Make a well in the centre. Add the boiling water little by little to form firm dough. Knead dough for a good minute or so. Wrap in cling film or put it back in the mixing bowl. Cover with a damp towel and let it rest for as long as possible.
Frythe onions in a little oil, season with salt and pepper. Let them sweat until softened. Set aside to cool.
Dust a board with more flour. Divide the dough into 6 portions. Roll each piece into a round disc with a diameter of 18-20cm. Divide the onions into 3 portions. Spread the first portion onto the first round and place another pastry round over to form a 'sandwich'. Seal the edges with egg mixture, press the edges down to secure. Roll lightly a few times. Repeat for the others. You should have 3 bread discs.
Heat the cooking surface over medium heat. When hot, oil the surface lightly. Place breads over the grill and turn over when little brown spots begin to show on the cooking side. Repeat this process once more on both sides until the breads are cooked. It should take between 2-3 minutes on each side.