The onion to my mind is the unsung hero in many a meal. When cooked, it quietly sweetens a dish and when eaten raw, creates a unique heat and sharpness like no other. I've used two different fillings for these stuffed flat breads as a perfect example...
For the dough
500g strong white flour
330g room temperature water
1/2 teaspoon salt
Filling option 1
1 large onion, finely chopped. Remember, this is being eaten raw so the smaller you get it, the easier it is to eat.
1 large handful of coriander also finely chopped
2 large hand fulls of grated cheese, I used Gouda
2 tsp ground cumin
1/2 tsp ground cinnamon
Pinch of salt and pepper
2-3 tblsp Sunflower oil
Filling option 2
1 large onion chopped. This doesn't need to be as finely chopped as it will be cooked
3 tblsp butter
2 cups of rinsed sauerkraut - I used the one I made with red cabbage.
1 large apple chopped
1 tblsp brown sugar
Pinch of salt and pepper
If you want to try both fillings, half the quantities.
1. Mix up the dough ingredients in a clean bowl and turn out onto a lightly floured surface and kneed for around 8 minutes or until the dough is no longer sticking to your hands and it feels smooth and elastic
2. Coat a little oil in a large mixing bowl and place the dough inside. Cover with clingfilm or a damp tea towel and let it rise in a warm place until it has almost doubled. It should take around an hour but a good test is to lightly press a finger into the dough. If the dough springs back up to the same shape it needs longer. If it leaves an indentation it's ready
3. While your dough is proving you can make the filling:
Option 1 - mix all the ingredients together and set aside whilst you shape the flatbreads
Option 2- heat the butter in a large frying pan and add the onion, when it starts to change colour and go slightly brown add the sauerkraut and Apple. Cook on a low heat for around 20 minutes and then add the brown sugar, salt and pepper. Continue to cook until everything had reduced in size and there is no liquid left in the pan.
4. Once the dough has risen, turn it out on to a lightly floured surface and punch out any air then separate the dough into 10 equal sized balls which should weigh approximately 70-80g each. Cover with the clingfilm or damp tea towel whilst you take the first ball and with a rolling pin, roll it out a dics of 20cm in diameter circle, 2mm thick.
5. Add a thin layer of your filling of choice, spreading it evenly but leaving a clear margin around the edge. Brush that margin with a little water and gently lift the right side of your disc and fold it over to the left side and press the edges closed. Add a little more water to the edges if needed and then take the top edge and fold over to the bottom edge. It should now look like you a triangle with two straight edges and one slightly curved.
5. Place a pan over a medium heat, and depending on the size of your pan, add 3-4 breads in at a time. Let them cook for 4-5 minutes on each side. They should start looking golden brown when they're ready.
6. Enjoy whilst they're still warm but they do taste pretty good when they're cold too. If you want to reheat them a little later on, cover them in tin foil and put them in the oven at a low temp for 15 minutes.