خبز ببصل

Knead all ingredients until you get a smooth, elastic dough. Cover and let it rest at room temperature for 30 minutes to 1 hour.

Prepare the filling by heating olive oil in a pot, then adding the onions. Cook until the onions soften, add salt, black pepper, and turmeric, then set aside to cool completely.

Divide the dough into medium-sized balls; each bread requires two balls of dough.

Allow the dough balls to rest briefly on an olive oil-greased tray before working with them.

Roll out the first dough ball very thinly, then spread a thin layer of onion filling. Fold the dough from all sides, placing a thin layer of filling between each fold, to form a square.

Roll out another dough ball and repeat the steps, placing the prepared square in the center, folding the dough similarly.

Place the resulting dough square on an olive oil-greased baking tray and let it rest for at least 15 minutes before spreading it over the tray.

Bake in a preheated, very hot oven until golden and crispy on all sides. You may flip the bread for even browning on both sides.