Bulgur Breads Recipe

Directions

1. 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.
2. 2
   Place the bulgur and salt in a food processor, pour the boiling water over, and stir or possibly process briefly to mix.
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   Let stand for thirty min.
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   When you come back to the bulgur mix, it will look like the bulgur has totally absorbed the water.
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   However, proceed by adding 1 c. flour and the chopped onion, and process for 1 minute.
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   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 in 2 Tbsp.
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   hot water and process for 30 seconds; again if the bulgur and flour still do not come together, add in another 2 Tbsp.
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   water and process.
10. 10
    Once a ball of dough forms, process for 2 to 3 min longer, then turn out onto a well-floured surface.
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    (If your processor is too small to handle the whole dough, work with half at a time, adding 1/2 c. flour to each portion, then combine when you turn out of the processor and knead by hand).
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    Knead by hand for 4 to 5 min.
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    Alternatively, if you don't have a food processor, combine bulgur, salt and boiling water in a medium-sized bowl and let stand for 30 min.
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    Add in onions and 1/2 c. flour and stir in.
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    Add in another 1/2 c. flour and use your hands to fold flour into the dough.
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    With a little persistence, you will soon have a dough (although somewhat sticky) which you can knead.
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    Turn out onto a well-floured kneading surface and knead for 6 or possibly 7 min.
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    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 till you are ready to proceed further, for 15 min to an hour, whatever is convenient.
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    To bake, have your oven preheated to 450F with baking stone or possibly quarry tiles in place on a rack in the bottom third of the oven.
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    Divide the dough into 8 pcs, and flatten each on a well-floured bread board.
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    With a rolling pin, roll out one or possibly two breads till very thin, about 8 to 10 inches in diameter.
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    Work with only one or possibly 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 warm tiles.
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    (You can also try dusting a peel or possibly the back of a baking sheet with flour and using peel or possibly sheet to transfer breads to warm tiles.)
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    Bake on one side for 1 1/2 to 2 min then turn over to the other side for 1 to 1 1/2 min.
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    The bread should begin to brown around the outside.
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    When baked, keep breads hot by stacking them one on top of the other and wrapping them in a clean kitchen towel.
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    Serve hot.
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    Yield: 8 thin, supple and slightly chewy flatbreads between 8 and 10 inches in diameter.
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    NOTES : The dough for this cracker-like unyeasted flatbread is easily mixed in the food processor.
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    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 chopped onion.
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    The breads bake quickly in the oven.
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    Bulgur breads go wonderfully with cheese, or possibly strong flavors.
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    Leave them to dry out and use as crackers, or possibly wrap in a cloth to keep chewy and supple.