Onion-Stuffed Flat Bread

• 2 cups finely chopped red or white onion
• 1 tsp. ground coriander
• 1 tsp. finely chopped jalapeno chile
• 1/2 tsp. amchoor, or 1 tsp. lemon juice
• 2 cups atta (Indian whole-wheat flour), or white whole-wheat flour
• 1/2 tsp. salt
• 3 Tbs. canola or vegetable oil, plus more for greasing griddle

1. To make Filling: Combine all ingredients in bowl.
2. To make Dough: Pulse flour and salt in food processor until combined.
3. Add 11/4 cups water, and process 2 minutes, or until smooth.
4. Cover, and let stand 10 minutes.
5. Roll dough into 8 balls, then dust with flour.
6. Roll out each ball into 3-inch circle.
7. Place 2 Tbs.
8. Filling in center of each circle.
9. Join dough edges together, and crimp tightly.
10. Dust with flour once more.
11. Place crimped-side down, and roll to 6-inch circles.
12. Oil iron griddle or heavy skillet, and heat over medium heat.
13. Cook 1 dough circle 1 to 2 minutes, or until bottom browns and is firm.
14. Flip, and cook 1 to 2 minutes more.
15. Lightly oil top of flat bread with 1/2 tsp.
16. oil.
17. Turn over, and oil second side, pressing on flat bread several times to brown evenly.
18. Repeat with remaining dough balls and oil.
19. Serve hot or at room temperature.

red or, ground coriander, jalapeno chile, amchoor, atta, salt, vegetable oil

Taken from www.vegetariantimes.com/recipe/onion-stuffed-flat-bread/ (may not work)