ONION NAAN

by

in

2 T butter
1/2 C grated onion
2 C unsifted bread flour
1 t salt
1/2 C warm water
In 1-quart saucepan, melt butter over medium heat. Add onion and cook 5 minutes or until very soft.
In large bowl, combine 1 C flour and the salt, stir in onion mixture and water until mixed. Gradually add remaining flour, stirring until soft dough forms.
Turn dough out onto floured surface. Knead dough, adding flour if necessary to prevent stickiness, until slightly firm, about 3 minutes.
Divide dough into 8 pieces; roll each piece into a ball. Assemble pieces on floured surface and let rest 5 minutes. On floured surface, roll each ball into an 8-inch round. Set rounds aside and cover with clean cloth as they are completed.
Heat a 10-inch cast-iron skillet over medium heat. When a drop of water vaporizes the moment it hits the heated surface, place 1 dough round in the skillet. Heat 1 to 2 minutes on each side or until browned and cooked through. Remove each one to wire rack to cool completely.

139 calories, 3 grams protein, 3 grams fat, 628 mg sodium per piece