Chewy rounds of skillet-cooked bread with sauteed onions mixed into the dough are good as a snack or as a savory accompaniment for soup, salad or cheese.
Makes abut 28 rounds
Heat butter in medium skillet over high heat until hot; reduce heat to medium-high. Add onions; saute, stirring occasionally, until soft but not brown, 10 to 15 minutes. Cool.
Mix 3 cups of the flour and the salt in large bowl. Add 1 cup of the water, the onions and their liquid; stir to form a soft dough (use part or all of the remaining 1/4 cup water if needed). Knead dough on lightly floured surface to form smooth dough, using as much of the remaining flour as needed to prevent sticking.
Tear off small pieces of dough, slightly larger than an unshelled walnut. Roll on floured surface into 4-inch rounds.
Heat large heavy skillet over medium-high heat; rub with bacon to coat lightly with fat. Place as many rounds of bread in skillet as will fit in single layer; cook until lightly browned on bottom, 5 to 8 minutes. (If breads begin to get too dark, reduce heat. ) Turn rounds and brown the second side, about 8 minutes. Remove breads; keep warm wrapped in cloth. Repeat, rubbing skillet with bacon as needed and cooking remaining pieces of dough. Serve flatbread warm.