Serving Size : 8
2 cups Bulgur
1 teaspoon Salt
1/2 cup Onions, chopped
2 cups Water, boiling
2 cups Flour, bread, approximate
In medium bowl, combine bulgur, salt, and onion. Pour boiling water over and let stand 30 minutes. Transfer to food processor fitting with metal blade and process about 20 seconds. Add half of flour and process to smooth texture. Turn mixture out onto generously floured surface, and knead, incorporating flour as necessary to keep dough from sticking, 3-4 minutes. (Although a processor makes the job easier, you can also incorporate the flour into the bulgur by hand, then turn out onto well-floured surface and knead 10 minutes.) Cover dough and let stand until you are ready to proceed further, 15 minutes-3 hours.
Line bottom rack of your oven with quarry tiles, leaving 1″ gap between tiles and oven walls. Preheat oven to 450 F. Divide dough into 1 piece per bread, and flatten each on well-floured surface. With rolling pin, roll out one or two breads to very thin rounds, about 8-10″ in diameter. (Work with only as many as will fit in your oven at one time.) Handling breads gently, place on hot tiles. You can also dust a baker’s peel or the back of a baking sheet with flour and use to transfer breads to hot tiles. Bake 1-1/2 to 2 minutes, then turn over and bake for another minute, until breads begin to brown around edges. (We sometimes bake this bread for nearlyl twice as long, until both sides are spotted with brown all over. These breads are very attractive, but crisper. Try both ways.)
Keep baked breads warm by stacking them and wrapping them in clean kitchen towel while you roll out and bake remaining breads. Serve warm or at room temperature, with Okra and Chicken Stew or grilled meats such as Marinated Lamb Kebabs. This is an excellent bread for the mezze table, where small dishes of salads, grilled meats, olives, and yogurt cheese are served with an array of flatbreads to make a meal.