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1
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.
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2
Place the bulgur and salt in a food processor, pour the boiling water over, and stir or process briefly to mix.
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Let stand for thirty minutes.
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4
When you come back to the bulgur mixture, it will look like the bulgur has totally absorbed the water.
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5
However, proceed by adding 1 cup flour and the minced onion, and process for 1 minute.
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6
The dough should come together into a large ball as you process.
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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.
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8
Once a ball of dough forms, process for 2 to 3 minutes longer, then turn out onto a well-floured surface.
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9
(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).
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10
Knead by hand for 4 to 5 minutes.
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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.
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Add onions and 1/2 cup flour and stir in.
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Add another 1/2 cup flour and use your hands to fold flour into the dough.
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14
With a little persistence, you will soon have a dough (although somewhat sticky) that you can knead.
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15
Turn out onto a well- floured kneading surface and knead for 6 or 7 minutes.
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16
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.
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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.
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18
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.
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19
Divide the dough into 8 pieces, and flatten each on a well- floured bread board.
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With a rolling pin, roll out one or two breads until very thin, about 8 to 10 inches in diameter.
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Work with only one or two at a time, as many as will fit in your oven.
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When ready, handle the bread gently as you place it on the hot tiles.
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(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).
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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.
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25
The bread should begin to brown around the outside.
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26
When baked, keep breads warm by stacking them one on top of the other and wrapping them in a clean kitchen towel.
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27
Serve warm.
