INGREDIENTS

INSTRUCTIONS

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 tablespoons warm water and process
for 30 seconds; again if the bulgur and flour still don't come together,
add another 2 tablespoons water and process.
Once a ball of dough forms, process for 2 to 3 minutes longer, then turn
out onto a well-floured surface. (If your processor is too small to handle
the whole dough, work with half at a time, adding 1/2 cup flour to each
portion, then combine when you turn out of the processor and knead by
hand). Knead by hand for 4 to 5 minutes. Alternatively, if you do not have
a food processor, combine bulgur, salt and boiling water in a medium-sized
bowl and let stand for 30 minutes. Add onions and 1/2 cup flour and stir
in. Add another 1/2 cup flour and use your hands to fold flour into the
dough. With a little persistence, you will soon have a dough (although
somewhat sticky) that you can knead. Turn out onto a well-floured kneading
surface and knead for 6 or 7 minutes. Dough will be sticky at first, but
will soon come together into a smooth workable dough; you may be surprised
to discover how kneadable bulgur is.
When finished kneading, cover the dough with plastic wrap and let stand
until you are ready to proceed further, for 15 minutes to an hour, whatever
is convenient. To bake, have your oven preheated to 450 degrees with baking
stone or quarry tiles in place on a rack in the bottom third of the oven.
Divide the dough into 8 pieces, and flatten each on a well- floured bread
board. With a rolling pin, roll out one or two breads until very thin,
about 8 to 10 inches in diameter. Work with only one or two at a time, as
many as will fit in your oven. When ready, handle the bread gently as you
place it on the hot tiles. (You can also try dusting a peel or the back of
a baking sheet with flour and using peel or sheet to transfer breads to hot
tiles.) Bake on one side for 1 1/2 to 2 minutes then turn over to the other
side for 1 to 1 1/2 minutes. The bread should begin to brown around the
outside. When baked, keep breads warm by stacking them one on top of the
other and wrapping them in a clean kitchen towel. Serve warm. Yield: 8
thin, supple and slightly chewy flatbreads between 8 and 10 inches in
diameter.
Recipe By     : BAKERS' DOZEN (ALFORD AND DUGUID)SHOW #BD1A28
Posted to EAT-L Digest  5 November 96
Date:    Wed, 6 Nov 1996 20:33:54 -0600
From:    Jackie Bordelon <jbord@PREMIER.NET>
NOTES :  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.

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