Onion Parata

Grate onions and add salt to draw out moisture. Let rest for 10 minutes. After 10 minutes, squeeze onions and reserve the liquid.

In a large bowl, add flour and onion liquid, and knead until dough comes together and becomes smooth. Add water if needed. In another plate, add onions and remaining ingredients. Mix well and divide into 2 equal portions.

Take a medium-sized ball of the dough and roll out into a small disc. Place one portion of the onion mixture in the center. Bring the edges of the dough to the center and press shut. Gently press down, sprinkle some dry flour over the dough, and gently roll to about 6 to 7 inches in diameter. Repeat with remaining dough and filling.

Heat a roti pan (or a flat griddle) over medium high heat with a little butter or oil. Gently lay rolled flatbread on it. Cook until brown spots appear, Flip and cook on the other side until both sides are fully cooked with brown spots.

Serve with tomato sauce or Indian-style pickled fruit/vegetable.