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1 medium onion, thinly sliced
2 Tbsp butter or oil
1 1/2 cups self-rising flour*
1 cup full-fat greek yogurt
Oil for frying
In a large skillet over medium heat sauté the onions with the butter or oil, spices, and a couple pinches of salt. You'll want them golden brown and softened, about 12-15 minutes total. If they begin to get too dark add a small splash of water to slow the cooking.
In a food processor combine the flour and yogurt and pulse until it comes together in a ball. As flour varies in terms of how much hydration it'll take: if it's particularly sticky, add a bit more flour, if it's dry and crumbly, add a bit more yogurt.
Divide the ball of dough into 4 pieces and roll each into a ball.
On a floured surface roll a ball of dough out to 1/8" thick. It's ok if you make more of a rectangle or oval than a circle as you'll be rolling it up.
Scatter 1/4 of your cooked onion evenly over the dough, then starting at whichever side is widest, roll up the dough into a tight cigar shape.
Loosely coil the cigar into a cinnamon-roll shape, then press it flat with your hand. It may burst a bit at the edges, this is fine. Make a small indentation in the center with your thumb.
Repeat with the remaining 3 balls of dough.
Add a thin layer of oil to the skillet you used to fry the onions. Heat over medium heat and cook the breads for 5-6 minutes per side, until they are well browned.
Remove to a wire rack to cool briefly, then serve.
* you can make self-rising flour by combining 1 1/2 cups flour with 2 tsp baking powder and 1/2 tsp salt.
If you don't have baking powder you can make it by mixing 2 parts cream of tartar and 1 part baking soda. I recommend making only what you will use immediately as it will deteriorate over time.
• Spread a bit of sugar and Vietnamese Cinnamon and/or Smoked Cinnamon N18 on the dough before rolling for a fun and easy twist on a cinnamon roll. For an easy gourmet treat try replacing the sugar and spices with our Spiced Raisin Marmalata. Dust with a bit of crunchy sugar when you set them aside to cool.
• Spread a thin layer of soft cheese (like ricotta), plus a sprinkle of Mishmish N33 and/or a couple spoonfuls of Lemon Sultana Marmalata. Or take it in a savory direction by including the fried onions as above.
Food images and recipe © Christian Leue.
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