Onion Dough Bread in a Pan

Onion Bread in a Pan

Onions pulse into a soft paste, folded into dough, then cooked low and slow into a golden flat loaf. The aroma is warm and savory — simple ingredients, rich reward.

Ingredients for the Dough

• 300 g finely chopped onions
• 550 g flour
• 1 teaspoon baking soda
• 2 eggs
• 1 tablespoon vinegar
• Salt

Dough Preparation

1. Peel, wash, finely chop the onions, and blend them into a smooth paste.
2. In a large bowl, combine the flour, blended onion, vinegar, salt, baking soda, and beaten eggs.
3. Knead all the ingredients together until you achieve a soft dough that doesn’t stick to your hands.
4. Cover the bowl with plastic wrap and let the dough rest for about 30 minutes.

Cooking Instructions

1. After the dough has rested, shape it into a round loaf. Place it in a lightly greased pan, pressing it gently to spread and cover the entire surface of the pan.
2. Cook over low heat with the pan covered for approximately 10-15 minutes on each side.
3. To flip the bread, lightly grease a shallow plate with olive oil, place it over the pan, and turn the bread onto the plate. Then, slide it back into the pan to cook the other side, just like flipping an omelet.
4. Once done, turn off the heat and let the bread rest for 10 minutes before serving.

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What Is This Onion Bread?

A yeastless loaf made by blending 300 g onions into a paste, then mixing with flour, eggs, baking soda, salt, and vinegar. The dough rests, then cooks in a covered pan on both sides.

Tips for Best Texture & Flavor

Use finely blended onions so they integrate fully. Cook on low heat with lid on to allow internal cooking without burning. Flip carefully using a plate and return to pan for even browning.

This rustic onion-flavored bread is perfect for those cozy moments when you want a warm, homey treat. It’s simple, quick, and utterly satisfying. Enjoy it with a spread of butter or a drizzle of olive oil!

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