These Central Asian onion breads, known as Non, are a comforting staple that bring a rich, savory depth to any meal. The dough is simple, relying on lukewarm water, flour, and salt, but the magic happens with the finely chopped onions sautéed in butter until soft and fragrant. Each round is rolled thin and pan-fried until golden and crisp on the edges, yet tender in the center. They are perfect for tearing and sharing with soups, stews, or simply with a pat of extra butter. This recipe yields sixteen generous servings, making it ideal for family gatherings or meal prepping for the week. The aroma of frying onion bread is unforgettable, evoking a sense of home and tradition.
Non Flat Onion Breads (Central Asia)
Description
These Central Asian onion breads, known as Non, are a comforting staple that bring a rich, savory depth to any meal. The dough is simple, relying on lukewarm water, flour, and salt, but the magic happens with the finely chopped onions saut&# 195;©ed in butter until soft and fragrant. Each round is rolled thin and pan-fried until golden and crisp on the edges, yet tender in the center. They are perfect for tearing and sharing with soups, stews, or simply with a pat of extra butter. This recipe yields sixteen generous servings, making it ideal for family gatherings or meal prepping for the week. The aroma of frying onion bread is unforgettable, evoking a sense of home and tradition.Ingredients
Directions
-
Melt 1 tablespoon of butter in a heavy 10 to 12-inch skillet over high heat.
-
Add the finely chopped onions to the skillet.
-
Reduce the heat to low and cook, stirring occasionally, for 3 to 5 minutes until the onions are soft but not brown.
-
Transfer the cooked onions to a bowl and allow them to cool to room temperature.
-
Melt the remaining 5 tablespoons of butter in the skillet and pour it into a large mixing bowl.
-
Add the lukewarm water to the melted butter.
-
Stir in the cooled chopped onions, salt, and 2 1/2 cups of flour, mixing in 1/2 cup increments.
-
Beat in the remaining 1/2 cup of flour as needed to form a dough that does not stick to your fingers.
-
Gather the dough into a large, compact ball and divide it into 16 equal pieces.
-
Shape each piece into a 1 1/2 to 2-inch ball using the palms of your hands.
-
On a lightly floured surface, roll out each ball one at a time into an 8-inch diameter circle.
-
Set the rolled dough rounds aside while you prepare the pan.
-
Place a heavy 10- to 12-inch ungreased skillet over high heat.
-
Heat the skillet until a drop of water flicked across the surface instantly evaporates.
-
Place one round of dough in the center of the hot skillet.
-
Cook for 3 to 4 minutes on the first side until browned.
-
Flip the bread and cook for another 3 to 4 minutes on the second side until browned.
-
Transfer the cooked bread to a wire rack to dry and cool.
-
Repeat the process with the remaining dough rounds, serving the bread in a basket or porous container.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 852.5kcal
- % Daily Value *
- Total Fat 20.1g31%
- Saturated Fat 11.8g60%
- Cholesterol 48.4mg17%
- Sodium 5026.9mg210%
- Total Carbohydrate 145.2g49%
- Dietary Fiber 6.4g26%
- Sugars 4.3g
- Protein 19.2g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover bread in an airtight container at room temperature for up to 2 days.
Reviving: If the bread becomes limp after a day, place the rounds in a single layer on a cookie sheet and bake in a preheated 250ðF oven for 5 to 10 minutes to crisp them up again.
Dough Consistency: The amount of flour needed may vary slightly depending on humidity. Aim for a dough that is firm but pliable and does not stick to your hands.
Pan Choice: A cast-iron skillet works best for this recipe as it retains heat well and ensures even browning.
Variations: You can add a pinch of cumin or coriander to the onions for an extra layer of flavor.
