Fatyr flatbread with onion on water

Sift flour, mix with salt. Add water and knead the dough as on dumplings.

Divide the dough into four parts, crumple each part into a flat cake. Sprinkle them with flour on both sides, cover and let stand for 5-10 minutes.

Cut the onion into thin half-rings, slightly flatten. Add the ground cumin and cumin to the onion. Stir and let it brew.

Roll out the tortillas up to 1 cm thick. Lubricate them liberally with oil, spread a thin layer on each equally onion filling.

Then fold the tortillas in half, closing the onion in an envelope. Roll the resulting envelope into a roll. Place the roll vertically on the bend of the envelope. Gently press the roll into a uniform round cake with a thickness of up to 2 cm. It is necessary to do this carefully so as not to break the layers and the filling does not fall out.

Chop the tortillas with a nonparam or fork, sprinkle a little with salted water, sprinkle with sesame seeds. Grease the baking sheet with water, put the tortillas on it and let it stand for up to 10 minutes

Preheat the oven to 250 degrees. Bake fatyr until ready - golden-reddish color - about 15 minutes, first on the lower then on the upper tier.

Ready-made Egyptian fatyr tortillas, sprinkle a little with water and let cool down a little. After that, they can be served to the table.
Bon appetit!