1 1/2 c Fine or medium bulgur
1 1/2 ts Salt
2 c Boiling water
1/2 c Onion; mince
2 c Unbleached hard white or
All-purpose flour; approx
The dough for this cracker-like unyeasted flatbread is easily mixed in the
food processor. The breads have a wonderful aroma as they bake and a
satisfying savory taste, for the dough is made of full-grain bulgur, with
only a little flour, and flavored with minced onion. The breads bake
quickly in the oven. Bulgur breads go wonderfully with cheese, or strong
flavors. Leave them to dry out and use as crackers, or wrap in a cloth to
keep chewy and supple. You will need a medium-sized bowl, a food processor
(optional), unglazed quarry tiles to fit on the bottom rack of your oven,
and a rolling pin. Place the bulgur and salt in a food processor, pour the
boiling water over, and stir or process briefly to mix. Let stand for
thirty minutes. When you come back to the bulgur mixture, it will look like
the bulgur has totally absorbed the water. However, proceed by adding 1 cup
flour and the minced onion, and process for 1 minute. The dough should come
together into a large ball as you process. If it doesn't, feel the dough:
If it feels dry and floury, start the processor, add 2 tb warm water and
process for 30 seconds; again if the bulgur and flour still don't come
together, add another 2 tb water and process. Continued In Part 2.
